Preheat and Prep: First, preheat your oven to 200°C (180°C Fan / Gas Mark 6). Line a large baking tray with baking parchment to prevent sticking and make cleanup easier.

Prepare the Dates: Using a small, sharp knife, make a lengthwise slit in each date. Be careful not to cut all the way through. Gently open the date and remove the stone. Arrange the pitted dates on your prepared baking tray.

Make the Filling: In a small mixing bowl, combine the room temperature goat's cheese, toasted chopped pecans, fresh thyme, and black pepper. Mix with a fork until everything is well incorporated.

Stuff the Dates: Carefully spoon or pipe about a teaspoon of the cheese mixture into the cavity of each date. Don't overfill them, as the cheese will expand and ooze out during baking.

Wrap with Bacon: Take one half-rasher of streaky bacon and wrap it snugly around the middle of a stuffed date, covering the slit. Place it seam-side down on the baking tray. Repeat with the remaining dates. If the bacon doesn't feel secure, you can spear it with a cocktail stick.

Bake to Perfection: Place the tray in the preheated oven and bake for 15-20 minutes. I find that turning them over halfway through is crucial for achieving bacon that's evenly crisped all the way around.

Check for Doneness: The stuffed dates are ready when the bacon is golden brown and crisp, and the cheese is soft and slightly melted.

Cool and Serve: Remove the tray from the oven and let the dates cool for at least 5 minutes before serving. They are best served warm, not piping hot.