BBQ Pulled Mushroom Dog With Smoked Salt Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Cut your potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a small pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Meanwhile, peel and chop (or grate) your garlic

Wash your lettuce, and pat it dry with kitchen paper

Cut the lettuce into quarters lengthways – these are your lettuce wedges

Dissolve your tomato ketchup and soy sauce in 100ml [150ml] [200ml] boiled water with most of your cider vinegar (save the rest for later!) – this is your BBQ sauce

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your Fable pulled mushrooms to the pan and cook for 5-6 min or until browned

Once browned, transfer the Fable pulled mushrooms to a clean chopping board and reserve the pan

Shred them apart, using two forks – these are your pulled mushrooms

Return the reserved pan to a medium-high heat with a small drizzle of vegetable oil

Once hot, add the chopped garlic and ground smoked paprika and cook for 1-2 min or until fragrant

Once fragrant, add the BBQ sauce and half your smoked sea salt (save the rest for garnish!) and cook for 3-4 min or until the sauce is slightly reduced

Once slightly reduced, add the pulled mushrooms to the sauce and mix it all together

Cook for 1-2 min further or until the mushrooms are warmed through and well coated in the sauce – these are your BBQ pulled mushrooms

Once the chips are almost cooked, cut a slit into the top of your hot dog bun[s]

Add the cut hot dog bun[s] to a separate baking tray and put the tray in the oven for 2-3 min or until warmed through

Add the lettuce wedges to a bowl with a drizzle of olive oil, the remaining cider vinegar and a small pinch of salt and pepper and mix it all together – these are your dressed wedges