The dirty dog, hot dogs with homemade buns

Place the flour (500 g) into a large mixing bowl and add the yeast (7 g) and sugar on one side and the salt (6 g) on the other. Make a well in the centre and pour in the melted butter (25 g) and tepid milk (300 ml). Mix to form a dough.

Place the dough onto a floured workbench and knead until it looks shiny and smooth. This will take 5 to 10 minutes. Shape it into a ball and place it back into the mixing bowl, cover it with a clean damp cloth and leave it to rise for 1 hour or until doubled in size.

Remove from (2 jar) the bowl and knock out the air, shape it back into a ball and then divide it into 6 equal pieces. Roll each piece into a ball and leave to bench rest for 5 minutes.

To shape your hotdog buns, roll each ball into an oval shape and then turn it 90 degrees so the long side faces you. Roll it from (2 jar) the top towards you, pinching it down with your fingertips after each roll until you have a sausage (6 sausages) shape. Pinch the seam together and then roll with your hands until its 6 to 7 inches long. (see video for reference).

Place the hotdog buns onto a baking tray lined with parchment paper. Cover with a clean damp cloth and leave to rise for 1 hour.

Brush with beaten egg (1) and bake in a preheated oven at 180°C Fan for 25 to 30 minutes until golden brown (10 g).

Begin by top and tailing the shallots (4), then cut them in half and remove the skins. Thinly slice them and break them up with your hands to separate the layers.

Place the sliced shallots (4) into a mixing bowl and sprinkle over the cornflour (40 g). Mix to make sure the shallots are fully coated.

Fill a deep pan 1/4 full with oil that is suitable for deep frying and heat to around 180°C. Place a small handful of the shallots (4) carefully into the hot oil. Cook for 1 minute until they're light golden brown (10 g) and remove from (2 jar) the oil onto a plate lined with kitchen paper. Season with salt (6 g) as soon as they come out. Repeat this process until all shallots are cooked.

Place all ingredients into a bowl or jug and blend until smooth using an immersion blender. You can also do this in a food processor.

Thinly slice the pepper and then place a frying pan over high heat. Drizzle in the olive oil (20 ml). Once hot, place in the peppers and stir-fry for 3 to 4 minutes until they begin to soften.

Next, add in the brown (10 g) sugar, a good pinch of salt (6 g) and a grind of black pepper before finally adding the sherry vinegar (20 ml). Stir everything together and cook for a further 2 minutes before removing from (2 jar) the heat.

I like to score my hotdogs before frying them until golden brown (10 g) (see video for reference).

Step 2: To assemble

Cut open your homemade hot dog buns, you can toast them here if you like. Place in a generous portion of the sweet and sour peppers followed by the hot dog. Top with crispy shallots (4) and a good drizzle of dirty sauce.