BBQ Mac & Cheese Hot Dog

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Add your hot dog sausage[s] to one side of a tin foil-lined baking tray (or two!)

Put the tray[s] in the oven for 25 min or until the sausage is cooked through

While the sausages are cooking, slice your shallot[s] as thinly as you can

Add the sliced shallot to a small bowl with your white wine vinegar and set aside to pickle – this is your quick-pickled shallot

Peel and finely chop (or grate) your garlic

Add your macaroni to a pot of boiled water and bring to the boil over a high heat

Cook for 7 min or until it's cooked with a slight bite

Once done, drain the macaroni, reserving the pot

Meanwhile, heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your panko breadcrumbs, chopped garlic and a small pinch of salt and pepper

Cook for 6-8 min or until golden, stirring frequently – this is your garlic breadcrumbs

Return the reserved pot to a medium heat with a drizzle of olive oil

Once hot, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir for 1-2 min or until a sandy paste forms – this is your roux

Gradually add 200ml [300ml] [400ml] milk into the roux with your soft cheese and whisk for 3-4 min or until a smooth, thick sauce remains

Grate your cheddar cheese

Once the sauce has thickened, add the cooked macaroni and grated cheese to the pot with a generous grind of pepper and a small pinch of salt

Give it a good mix up until fully coated and the cheese has melted – this is your macaroni cheese

Once the sausages have had 25 min, add your hot dog bun[s] to the other side of the baking tray[s] and cook for 3 min or until warmed through

Chop your tomato[es] into wedges

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Add the shredded lettuce, tomato wedges and quick-pickled shallot to a bowl with a small drizzle of olive oil – this is your tomato & shallot salad