1. Firstly we need something prickly to cut through the richness of the bacon.
Cut carrot and daikon radish (mooli in most Uk supermarkets) into batons.
Simple pickle, in a deli container or mason jar which fits your batons of vegetables comfortably filled halfway with white vinegar half water and add salt and sugar. Whisk together. Add your veg.
2. Whisk together the marinade and brush across the bacon. Cook until it’s cooked to your desired texture of bacon, I don’t particularly like crispy crispy bacon but I know others love crispy bacon.
3. For the bacon. I personally like to light the bbq just to add an extra depth of flavour but it’s perfectly ok to pop in the oven.
4. Now to form your perfect vessel of deliciousness. Lather mayonnaise on either side of your baguette add maggi liquid seasoning onto the Mayo. Drain and add the pickled veg to the bottom of the baguette. Add 4 slices of bacon. A good squirt of sriracha to the bacon. Two thin slices of cucumber, chillies and add coriander.