Buffalo Sauce Meat-Free Hot Dog Ft. Ranch-Style Salad

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

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

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

Meanwhile, add your meat-free hot dog sausage[s] to one side of a baking tray (or two!), use tin foil to avoid mess

Put the tray[s] in the oven for an initial 20 min

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

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

Cut a slit into the top of each hot dog bun

Once the meat-free sausage[s] have had 20 min remove the tray[s] from the oven

Add your cut hot dog buns 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 buns are warmed through

Combine your mayo and chopped chives in a bowl with a pinch of salt and pepper and a splash of cold water – this is your ranch-style chive mayo