German Style Currywurst Hot Dogs and Pomme Frites

While the onion cooks, pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the sausages onto another baking tray.

Bake on the middle shelf of your oven until golden 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. 

Once the onion is soft and sweet, transfer to a bowl and set aside. Cover with a lid or foil to keep warm.

Pop the (now empty) pan back on medium heat with a drizzle of oil if needed (no need to clean - there's a lot of flavour left in it from the onion).

Once hot, add the tomato puree and curry powder and cook, stirring, for 1 min.

Stir in the mango chutney and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until thickened, 2-3 mins.

Once thickened, remove from the heat and cover to keep warm. 

Quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set the dressing aside. 

A few mins before everything's ready, slice the buns top down through the middle (but not all the way through) and put them into the oven to warm through, 2-3 mins.

Add the apple and baby leaves to the dressing and toss together.