Hot Dog With Sweet Balsamic Onion & Mustardy Salad

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

Peel and finely slice your brown onion[s]

Lay the sliced onion in the middle of the 2 pieces of tin foil (doubling it up prevents any leakages!), sprinkle with a pinch of sugar and salt and half your balsamic vinegar (you'll use the rest later!)

Add your hot dog sausage[s] on top of the sliced onion and loosely scrunch the edges of the foil around the sausage[s], leaving the top exposed

Tip: Cooking for 3 or more? Make 2 separate parcels!

Transfer the parcel[s] to a baking tray (or two!) and put the tray[s] in the oven for an initial 15 min or until the sausage is starting to brown

Meanwhile, chop your tomato[es] into wedges

Cut your cucumber in half and scrape out the inner seeds with a teaspoon and discard, then finely slice

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

Combine your Dijon mustard and the remaining balsamic vinegar in a large bowl and season with a pinch of sugar and a generous pinch of salt – this is your mustardy salad dressing

Add the tomato wedges, shredded lettuce and the sliced cucumber to the bowl and toss – this is your mustardy salad

After initial 15 min, remove the tray[s] from the oven and turn the hot dog sausage[s]

Return the tray[s] to the oven for a further 10-12 min or until the sausage is browned and cooked through (no pink meat!) and the onion is soft – this is your hot dog and sweet balsamic onion

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

Once everything is nearly done, add the cut hot dog bun[s] to the side of the baking tray, cut side up, and put the tray in the oven for 2-3 min or until warmed through