Stephane Reynaud's Gourmet Hot Dogs

Chicken sausage with tomato tartare, pesto parmesan and rocket

Makes 4 hot dogs

4  buns

4 chicken sausages

120g parmesan cheese

2 tablespoons pine nuts

1 bunch of basil

5 tablespoons olive oil

1 garlic clove

salt and pepper

1 handful of rocket

3 oxheart tomatoes, diced

Preheat the oven to 180C.

Shave a third of the parmesan cheese using a vegetable peeler. Grate the remainder.

Toast the pine nuts in the oven for about 5 minutes. Reduce the oven temperature to 160C.

In a food processor, make a pesto with the basil, 4 tablespoons of the olive oil, the grated parmesan and the garlic. Season.

Dress the rocket with the remaining tablespoon of olive oil.

Combine the tomato with the pesto. Add the pine nuts and shaved parmesan.

Poach the sausages in gently simmering water for 10 minutes, or until piping hot and cooked through.

Warm the buns in the oven for 5 minutes. Open the buns, spread with the pesto mixture, add the rocket and the sausages. Close the buns and serve immediately.

Chipolata with egg plant, zucchini, black olives and basil

Makes 4 hot dogs

4 buns

4 chipolata sausages

1 eggplant, finely diced

2 bulb spring onions, sliced

1 red onion, sliced

5 tablespoons olive oil

1 zucchini, finely diced

1 teaspoon herbes de Provence

100g black dry-salted olives, pitted and diced

1 bunch of basil, leaves only, chopped

Preheat the oven to 160C.

Saute the eggplant, spring onion and red onion in the olive oil in a frying pan over a low heat for 15 minutes. Add the zucchini, mixed herbs and black olives, cook for another 5 minutes, then add the basil.

Grill the sausages for about 10 minutes, or until well browned and cooked through. Warm the buns in the oven for 5 minutes.

Open the buns, add the sausages and top with the eggplant stew. Close the buns and serve immediately.

Vienna sausage with bacon, lettuce, tomato and mustard seed

Makes 4 hot dogs

4 buns

4 Vienna sausages

4 thin slices of smoked bacon, cut in half

1 tablespoon wholegrain mustard

2 tablespoons olive oil

1 French shallot, finely chopped

1 tablespoon balsamic glaze

2 little gem or baby cos lettuces, leaves separated

2 tomatoes, diced

Preheat the oven to 160C.

Cook the bacon in a frying pan with no added fat for about 1-2 minutes.

Combine the mustard with the olive oil, shallot and balsamic glaze. Reserve half of this vinaigrette and dress the lettuce with the remainder.

Warm the buns in the oven for 5 minutes.

Poach the sausages in gently simmering water for 3 minutes.

Open the buns, spread with the reserved vinaigrette then fill with the lettuce, tomato, bacon and sausages. Close the buns and serve immediately.