Posh hot dogs with sweet mustard ketchup

serves 8 Takes 1hr

FOR THE KETCHUP

● 6TBSP AMERICAN MUSTARD

● 12TBSP RUNNY HONEY

● 4TBSP CIDER VINEGAR

● 6TBSP TOMATO KETCHUP

● 2TSP TURMERIC

FOR THE HOT DOGS

● 8 PORK SAUSAGES

● 8 RASHERS OF SMOKED STREAKY BACON

● 8TBSP OIL

● 4TBSP PLAIN FLOUR

● 4 ONIONS, THINLY SLICED

● 8 SEEDED HOTDOG ROLLS

1 Preheat the oven to 200°C/ 400°F/gas 6 and line a baking tray with greaseproof paper.

2 To make the ketchup, mix all the ingredients together. Set two thirds of it aside to use for topping. Brush the remaining mixture over the sausages and wrap each one in bacon, securing with a cocktail stick. Place on a lined tray and brush with the mixture again.

3 Cook the sausages in the oven for 25min, until golden brown. Meanwhile, heat the oil in a deep frying pan. Season the flour, then dip the onion slices in it to coat.

4 Gently put one onion ring in the oil – if it floats to the top, bubbles and cooks within 15 seconds, the oil is ready. Cook the onions in batches until golden, then drain on kitchen paper.

5 Split the rolls and spread with the remaining ketchup, then top with the sausages and onions.