Beanie Loaded Veggie Hotdogs

Pop the Linda McCartney sausages on a lightly oiled baking tray and set aside (2 per person). While the wedges cook, halve, peel and thinly slice the onion. Thinly slice the chilli into rings. Peel and grate the garlic (or use a garlic press). Grate the cheddar cheese. Drain and rinse the mixed beans in a colander. Split the hot dog brioche bun down the centre but don’t cut all the way through.

When the potatoes are halfway through cooking, bake the sausages on the middle shelf until starting to crisp, 16 mins. Meanwhile, put enough oil in a frying pan to cover the bottom, then pop on medium high heat. Pop the flour into a bowl and season with salt and pepper. Separate the onion slices, add them to the flour and toss to coat. When the oil is hot, add the onion and fry until coloured and crispy, 2-4 mins. Turn once or twice, then transfer to some kitchen paper to absorb any excess oil.

Pop the mixed beans in a saucepan and roughly mash with a masher. Add the tomato puree, garlic and water (see ingredients for amount). Season with salt and pepper. Pop the pan on medium heat, bring to the boil, reduce the heat to medium low and simmer the beans until thick, 4-5 mins. Once thick, remove from the heat and stir in the BBQ sauce. Taste and add salt and pepper if you feel it needs it.

When the sausages and beans are ready, remove the tray with the sausages from the oven and preheat the grill to high (just move the potatoes down to the bottom shelf if your oven and grill are the same). Put the buns on the baking tray you cooked the sausages on and pop 2 sausage in each. Carefully spoon the beans over the sausage, easing them inside the bun, then sprinkle over the cheese. Grill until golden and bubbly, 3-5 mins.