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Method

1. Preheat the oven to 200C/180C Fan/Gas 6. To make the beef gravy, add the beef trimmings to a flameproof roasting pan with the olive oil and roast until golden, around 15 minutes. Add the mushrooms, shallot, garlic, the herbs, and peppercorns and cook until caramelised, another 20 minutes.

2. Transfer the roasting pan to a medium heat on the hob, add the red wine to deglaze and cook for 5 minutes until reduced. Add the stocks and simmer until the volume of the liquid is reduced by one third. Strain the gravy through a sieve into a small saucepan on a low heat, finish with the red wine vinegar and butter. Turn off the heat and put to one side.

3. To make the caramelised onions, put a large frying pan over a low heat with the butter and oil. Cook the onions gently until golden and soft, this will take 15–20 minutes. Drain the fat and season with salt. Set aside.

4. Meanwhile, make the crispy bacon. Put a small frying pan over a low heat and add the butter. When foaming, add the bacon and cook until golden. Drain and remove all the fat. Chop into a fine crumb. Set aside.

5. To make the hot dogs, add the sausages to a griddle pan on a high heat with the oil. Cook for around 5 minutes, turning regularly, until lightly coloured on all sides. Transfer to a baking tray and roast in the oven for around 10 minutes.

6. Meanwhile to make the fries – toss them in a large bowl with the oil and seasoning. Cook in an air fryer at 200C for 10–15 minutes, until crispy.

7. Cut a ‘V’ shape out of the buns using a serrated knife. Place the caramelised onions in the bottom of each bun and top with the sausages. Divide the curd cheese between the top of each sausage and place in oven for 1 minute to melt and warm the buns. Squeeze the mustard and ketchup over the top and garnish with the pickled cucumbers, crispy bacon and chives.

8. To finish the fries, heat the gravy and pour over the top of the cooked fries. Finish with a scattering of the curd cheese and the jalapeños. Serve alongside the hot dogs.