Bacon and Crispy Onion Loaded Hot Dogs

While the wedges cook, pop the sausages onto another baking tray. 

Roast on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 

Once cooked, transfer to a plate lined with kitchen paper.

Next, quarter the tomatoes and pop them into a bowl.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Chop into 1cm pieces, then add to the bowl of tomatoes and set aside.

Halve the red chilli lengthways, deseed, then finely chop. Grate the cheese. Zest and halve the lime.

Slice the buns top down through the middle (but not all the way through).

Add a squeeze of lime juice and a drizzle of olive oil to the bowl of avocado and tomato. Season with salt and pepper, then stir together.

In another small bowl, combine the soured cream with the lime zest and season to taste.

When the wedges have 5 mins left, sprinkle over the cheese and return to the oven until melted, 4-5 mins.

Pop the buns into the oven to warm through, 2-3 mins.