Buffalo Sauce Hot Dog Ft. Ranch-Style Sweet Potato Wedge Salad

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

Cut your potato[es] (skins on) into chips

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

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

Meanwhile, 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[s] are cooked through

Slice your cucumber finely

Add half your cider vinegar (you'll use the rest later!) to a bowl with a small pinch of salt, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 2 tbsp [3 tbsp] [4 tbsp] warm water

Add the sliced cucumber to the bowl and set aside to pickle – this is your quick-pickled cucumber

Heat a small pot with 15g [25g] [30g] butter over a low heat

Once melted, remove the pot from the heat and add your sriracha (can't handle the heat? Go easy!), the remaining cider vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Stir everything together until it combines and becomes a sauce-like consistency – this is your buffalo sauce

Chop your chives finely

Wash your lettuce, then pat dry with kitchen paper and cut into quarters lengthways – these are your lettuce wedges

Combine your mayo and most of the chopped chives (save the rest for garnish!) in a small bowl with a pinch of salt and pepper and a splash of cold water – this is your ranch-style chive mayo

Cut a slit into the top of the hot dog bun[s]

Remove the tray[s] with the sausage[s] from the oven

Add the cut hot dog bun[s] to the other side of the tray[s] and return the tray[s] to the oven for 2-3 min or until the hot dog bun[s] are warmed through