Heat oil and half the butter in a large frying pan and cook fish 4 minutes. Remove and set aside to cool before flaking into large chunks. Return pan to heat and cook bacon 1-2 minutes or until golden and crisp. Remove from pan, chop and set aside

Melt remaining butter in a small saucepan and stir in flour to form a paste, cook for 1 minute. Stir in milk and keep stirring until thick and smooth. Add mustard, cheese and peas and cook a further 2 minutes. Cool slightly and stir through flaked fish and bacon. Season to taste with salt and pepper

Preheat jaffle maker until green light switches on

Butter one side of each slice and place bread, buttered side down. Spread mixture evenly over the 4 slices and cover with remaining bread, buttered side up. Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp

Serve warm with lemon wedges