Michael’s Dubliner Bacon Butty needs rashers cut into cubes; olive oil; butter; thinly sliced red onion; a dash of white wine; bread of choice (or ciabatta for the fancy among us.)

“Cheese is a real yummy quick lunch for me. My favourite at the moment is a veritable mystery tour of delight for your taste buds, with Dubliner Cheddar as the bus driver!

Cut some bacon rashers into cubes and with just a tiny bit of olive oil in the pan fry them. When they’re getting crispy, remove them.

Throw some butter and thinly sliced red onion onto the still hot pan mixing and seasoning till the butter has melted and the onion’s getting a bit soft.

Throw in a modest slurp of white wine and glaze the pan.  When the wine has evaporated and it’s a bit marmalade like, mix the bacon back in.

Get a thick slice of bread or ciabatta if you’re feeling a bit Mediterranean, and onto it spread a thin layer of a rago. Now for the highlight of this culinary conquest; with all due pomp and ceremony remove from its wrapping the finest of Dubliner Cheese. From this succulent block of Dairy Divinity cut some doorstep slices and lay them on the bread/rago combo. Now get the bacon and co. from the pan and sprinkle onto the bed of cheese. (There is a school of thought that believes it is better to have the cheese on as bedding for the bacon etc. That’s a decision I will leave between you and your spiritual advisor.)

Thinly slice some spring onion, then sprinkle only a smidge of it on your creation and put in a preheated oven till the cheese has gone crispy brown on the edges. You’ll know when your masterpiece is completed by the sweet aroma of your sizzling Dubliner cheese wafting seductively from the oven.

Remove it, then indulge for a moment in the sheer glory of your work, behold the wonder of the bubbling cheddar, feed your eyes on its beauty, gasp at its magnificence and then feed your face and make another one!

Bon App, as we say down the country.”