ULTIMATE HOT DOG

(Makes 4)

INGREDIENTS:

For the barbecue burnt onions:

3 large onions, finely sliced; 3tbsp vegetable oil For the pigs in blankets: 4 jumbo sausages; 2tsp (heaped) mild curry powder; 12 rashers of steaky bacon

For the German mustard mayo: 100g thick mayonnaise; 40g German mustard 3tsp finely chopped shallot; 10 cornichons, finely sliced; 2tbsp dill, finely chopped; Salt and freshly ground black pepper

To assemble: 4 long hot dog rolls; 8 large slices of dill pickle; 8 thick slices of smoked Bavarian cheese; A bunch of spring onions, green part only, finely sliced

METHOD:

1. To cook the onions, place a cast-iron pan on the hot barbecue and add the oil. When it is hot, add the onions with a generous pinch of salt. Stir well and cook for about 20 minutes until softened, dark and caramelised.

2. Meanwhile, prepare the sausages. Poke a metal skewer through the length of each sausage and lay the skewers on a tray. Season with the curry powder, trying to get an even coating all over the sausages. Wrap each one in bacon, using three rashers per sausage, and secure the bacon with a couple of cocktail sticks.

3. Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two. Mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside.

4. Once the sausages are cooked, lift them off the barbecue and place on a tray. Remove the cocktail sticks and metal skewers.

5. To build the hot dogs, cut the rolls through the middle and spoon in plenty of onions. Add the bacon-wrapped sausages and top with the pickle slices and cheese.

6. Place the hot dogs on a sturdy baking tray on the barbecue, put the lid on and leave for a minute or two so that the cheese becomes all gooey and melted. Transfer to plates and spoon on the German mayo. Scatter over the spring onions.