Let’s take a moment to appreciate the humble banger. From spring barbecues through to Bonfire Night, hot dogs will never go out of style, but don't stop at just topping with ketchup or relish. Why not explore the ‘Worlds Pantry’? The choice of toppings is endless, and that’s what we love about a hot dog; they are a blank canvas onto which your culinary imagination can run wild.

Chimichurri Dog

Top with chimichurri & roasted garlic mayo.

Chimichurri: ¼ cup extra virgin olive oil, 1 tbsp red wine vinegar, ¼ cup finely chopped parsley, 1 small red chilli finely chopped, 1 clove garlic, finely chopped, ½ tsp dried oregano, ½ tsp sea salt, ¼ tsp ground black pepper.

Garlic Mayo: cut off the very top of a garlic bulb, drizzle with olive oil and a sprinkle of sea salt. Wrap loosely in foil and roast in the oven for 30 minutes. When cool, squeeze out the garlic and mix with mayonnaise. Taste as you go and make it as garlicky as you like.

French Dog

Top with balsamic caramelised onions, Dijon mayo 

and melted gruyere.

Onions: Cook 2 thinly sliced onions with a knob of butter and a splash of oil over a low heat for 30 minutes, stirring occasionally. Add 1 tbsp sugar, a dash of balsamic vinegar and continue cooking for another 20 minutes.

Dijon Mayo: Mayo, Dijon mustard, chopped parsley.

King Charles Dog

Top with mango salsa, coronation dressing, toasted almonds and 24kt gold leaf.

Coronation dressing: 3 tbps mayo, 1 tsp curry powder, 1 tbsp smooth mango chutney.

Mango Salsa: finely diced fresh mango, finely diced red onion, chopped coriander.

Mexican Dog

Top with guacamole, tortilla chips, chargrilled sweetcorn and jalapenos.

Spicy Guacamole: 1 large ripe avocado (mashed), finely chopped coriander, juice of ½ lime, dash of sriracha sauce.

Breakfast Dog

Top with scrambled egg, mushrooms, crispy bacon, cheddar & ketchup.

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