Cheese-sauceloaded hotdogs
YOU WILL NEED
✔ 2 shallots, sliced into rings ✔ 100ml red wine vinegar ✔ 1 tsp sugar ✔ 1 tsp salt, plus extra for seasoning ✔ 200g smoked bacon lardons (optional) ✔ 50g butter ✔ 50g plain flour ✔ 250ml milk ✔ 200g Belton Farm Red Fox cheese, grated ✔ ½ tbsp English mustard ✔ ½ tbsp turmeric ✔ pepper ✔ 4 hot dog sausages (veggie or meat) ✔ 4 sub rolls ✔ 15g chives, finely chopped ✔ 1 green chilli, finely sliced ✔ crispy onions (optional)
DIRECTIONS
■ Add the shallot slices to a small bowl. Put the red wine vinegar, 100ml water, sugar and salt in a saucepan over a medium heat until simmering. Pour over the shallots and put to one side.
■ Fry the bacon lardons until crispy and browned (about 10 minutes). Drain on kitchen roll and put to one side.
■ Meanwhile, make the cheese sauce. Melt 50g of butter in a pan on a low heat, then add 50g of plain flour and whisk
