Mix 'n' match hot dogs recipe

Method

1. Put the meat or veggie sausages on baking trays and cook to pack instructions.
2. For the charred sweetcorn and avocado salsa: Heat 1 tsp vegetable oil in a frying pan over a medium-high heat. Fry 100g frozen sweetcorn with a pinch of salt for 10-15 mins, stirring occasionally, until the sweetcorn is dark golden and starting to char. It may pop a little while cooking. Meanwhile, mix 1 thinly sliced spring onion, ½ a diced avocado, ½ a diced vine tomato, the juice of ½ lime and 10g chopped fresh coriander in a bowl; season with pepper. Stir through the sweetcorn. Put a Cumberland-style banger in a roll, then spoon over the salsa and a few dashes of hot sauce to serve.
3. For the raita, mango chutney and chopped salad: Cut a quarter of a cucumber in half. Grate one half and finely chop the rest; set aside. Mix the grated cucumber with 100g low-fat natural yogurt, 10g chopped fresh mint leaves and a pinch of salt. In a separate bowl, mix ½ diced vine tomato, ½ diced small red onion, the juice of ½ lime and 10g finely chopped coriander; season with pepper. Spread ½ tbsp mango chutney in a cut roll and top with a Cumberland-style banger. Spoon over some of the chopped salad and drizzle over the raita to serve.
4. For the pulled pork, pickles, red onion and mustard: Stir the sauce from a 180g pack New York Inspired BBQ Pulled Pork into the pork and microwave to pack instructions (or serve cold if you prefer). Slice 2 drained gherkins and thinly slice ½ small red onion. Put a sausage in a roll and spoon over a quarter of the pulled pork. Top with the gherkin slices, onion and a drizzle of American mustard to serve.

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• GDAs calculated for a veggie hot dog with the raita, mango chutney and chopped salad.