Posh hot dogs with three different toppings recipe

These hot dogs are simple but have an added layer of whatever you fancy. I have included a Mexican and Alsatian styl of topping below, but I am most pleased with my Christmas leftovers hot dog: turkey and ham lightly bound in mayonnaise along with stuffing and cranberry sauce and the rest.

Prep time: 15 minutes | Cooking time: 20 minutes

SERVES

Six to 12

INGREDIENTS

• 12 top-quality hot dog sausages (M&S sells large premium hot dog sausages, as do other supermarkets, or you can use Herta frankfurters)

• 12 hot dog buns

METHOD

1. Preheat the oven to 180C/160C fan/Gas 4. Put the sausages on a baking sheet and bake for 20 minutes, or as per the packet instructions.

2. Put the buns in for the last five minutes to warm them through.

3. Slice the buns in half, and put a sausage in each.

4. Arrange them on a platter for the table. Now everyone can load up their sausages with the toppings of their choice.

Mexican dogs

INGREDIENTS

• 4 avocados

• Juice of 1 lime

• 1 red onion, very finely sliced

• 1 tbsp wine vinegar or cider vinegar

• 1 x 200g jar sliced pickled jalapeños

• Sour cream, to serve

• Tomato ketchup, to serve

• 30g coriander, finely chopped

METHOD

1. Peel and de-stone the avocados and mash in a bowl. Add the lime juice and some salt to taste.

2. Put the red onion in a small bowl with a pinch of salt and the vinegar. Add a tablespoon of the jalapeño juice from the jar and toss.

3. To dress your hot dog, spoon over some avocado, a little red onion (lifted out of its brine), some sour cream, ketchup and jalapeños. Finish with some chopped coriander.

Alsatian dogs

INGREDIENTS

• 12 rashers of streaky bacon

• Approx 500g sauerkraut

• Hot-dog style mustard, to serve

• Mayonnaise, to serve

• 75g chopped chives

METHOD

1. Grill the bacon until brown and crisp, then break it up into a crumble.

2. To dress your hot dog, put some sauerkraut along the sausage and add a few squirts of mustard and mayonnaise. Scatter with crumbled bacon and finish with chopped chives.

Christmas leftover dogs

INGREDIENTS

• Cold turkey and/or ham

• 1 bunch of spring onions, finely chopped

• 3 tbsp mayonnaise

• A good pinch of curry powder

• Any leftover trimmings from the Christmas dinner, such as cold sprouts, diced bacon, potato and stuffing, all fried together like bubble and squeak

• Cranberry sauce, to serve

• Gravy, to serve (optional)

METHOD

1. Dice or tear the turkey or ham and mix the meat with the spring onion, mayonnaise and curry powder.

2. To dress your hot dog, spoon the meat mixture on top of the sausage then sprinkle over some of your “bubble and squeak”.

3. Finish with dots of cranberry sauce. If you have any leftover gravy, you can warm it through and pour some over your dog.