Yuzu Hot Dog With Togarashi Chips & Sweet Sriracha Onions

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

Cut your potatoes (skins on) into thin chips

Peel and finely slice your brown onion[s]

Add the sliced onion to a large piece of tin foil (or two!) with a knob of butter, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a small pinch of salt

Drizzle with your sriracha (can't handle the heat? Go easy!) and scrunch the foil around the onion slices to form a tightly sealed parcel and add to one side of a baking paper-lined baking tray

Add your hot dog sausage[s] to the other side of the tray

Put the tray in the oven for 20-25 min or until the sausage[s] is cooked through (no pink meat!) and the onions are softened – these are your sweet sriracha onions and hot dog[s]

Tip: Cooking for 3 or more? Use 2 trays!

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

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

Combine your rice vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl

Bash your cucumber with a rolling pin and chop it into large, bite-sized pieces, then add them to the bowl and set aside to pickle – this is your quick-pickled smashed cucumber

Combine your mayo and yuzu dressing in a small bowl – this is your yuzu mayo

Once everything is nearly ready, remove the chip tray[s] from the oven and sprinkle with your shichimi togarashi (not a fan of spice? Just add a little!)

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

Add the hot dog bun[s] to the tray[s]

Return the tray[s] to the oven for 2-3 min or until the bun[s] is warmed through – these are your togarashi chips