Bonfire Night Hot Dog & Loaded Smoky Potatoes

a) Meanwhile, pop the sausages onto another baking tray.

b) Bake 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.

a) In the meantime, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium heat.

c) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

d) Once golden, add the remaining smoky base paste, the garlic and the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

a) While the onion cooks, combine in a medium bowl the coleslaw mix and the mayo. Season with salt and pepper.

b) Grate the cheese.

c) When the sausages have 10 mins remaining in the oven, add the lardons to the sausage baking tray. Return to the oven and roast until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

a) When the sausages have 5 mins remaining in the oven, drizzle the honey over the sausages and sprinkle the cheese over the potatoes. Return to the oven for the remaining 5 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) In the meantime, slice the buns down through the middle (but not all the way through) and pop them onto a baking tray and into the oven to warm through, 2-3 mins.