Vegetarian chilli dogs

SERVES 4

Pack some heat into your midweek meals with these veggie-friendly chilli dogs, loaded with spicy beans and pickled jalapenos. Ready in less than half an hour, they’re perfect for kicking back with a beer and a side of crispy fries.

WHAT YOU’LL NEED

4 large frozen vegetarian sausages 3 tbsp olive oil

1 small red onion, chopped

1 x 290g tin hot and spicy mixed beans

4 tbsp tinned chopped tomatoes 4 sliced pickled jalapeno chillies, chopped

1/2 x 30g pack coriander, stalks chopped and leaves reserved 1/2 lime, juiced

4 hot dog rolls

60g Cheddar cheese, grated Oven fries, cooked to pack instructions, to serve (optional) Coleslaw, to serve (optional)

METHOD

Heat the oven to gas 6, 200°C, fan 180°C and line a baking tray with nonstick baking paper. Brush the sausages with one tablespoon of oil, then cook according to pack instructions.

Meanwhile, heat the remaining oil in a frying pan and cook the onion for five minutes.

Add the beans, tomatoes and the jalapeno chillies. Bring to the boil, then turn down the heat and simmer for five minutes.

Stir in the coriander stalks and the lime juice.

Once the sausages are cooked, slice the brioche rolls, taking care not to cut through. Fill each with a sausage and the bean mixture, top with the grated cheese, then return to the warm oven until melted.

To serve, garnish with the coriander leaves and serve alongside oven fries, coleslaw and ketchup, if you like.