Debone the chicken, tear away any excess fat (but keep the skin on), and place the thighs into a bowl. Grate the garlic and add in along with 4 tbsp Worcester sauce, 1 level tbsp mustard, salt, pepper, and rub altogether. Cover and leave to marinate for 30 minutes.

Sauce time. Thinly chop your cornichons and finely grate the parmesan. Add into a bowl with the mayo, 1 1/2 tbsp Worcester sauce, 1 1/2 tbsp mustard, salt, and pepper. Mix, squeeze in the juice of half a lemon and keep in the fridge until serving time.

Get a non-stick pan on a medium heat. Add in your bacon and fry. Cooking on a medium heat will allow the fat to render out.

Once crispy, move the bacon to the edge of the pan and place the marinated chicken thighs into the middle, skin side down. Fry for 4-5 minutes until the skin is nice and golden and then turn. Fry for another 3 minutes and set aside.

Finely chop the rosemary and add it into the pan. Fry for a couple of minutes then remove the chicken and bacon from the heat and cover until serving. Leave the juices in the pan.

Slice the ciabatta rolls in half and place face down in the pan with the leftover meat juices on a high heat. Fry for 2-3 minutes until golden brown.

Whilst the ciabatta is toasting, slice the remaining veg - lettuce and tomato.

Time to layer up. Spread the caesar sauce on the bottom bun, add a few lettuce leaves, a slice of tomato, 3 rashers of bacon, and 2 chicken thighs. Spread another layer of caesar sauce on the top bun and place the lid on. Take a bite and enjoy!