Shipping options to pick up your order in store is available when the free Pick up in store product is in your basket. Simply add the product and continue to checkout to see the pick up in store options together with the regular shipping options.

Leave a note with your order, such as a safe place for your parcel/-s to be left in case no one is able to sign for them.

Total

£0.00

Shipping & taxes calculated at checkout

Continue Shopping

Your cart is currently empty. Click here to continue shopping.

Hugs From Grandad

Who doesn't love a hot dog? But can it be made into a festive meal? Yes, it absolutely can, according to Swedish chef Lisa Wallén, who lives in Chamonix in the French Alps where she runs the popular restaurant Cool Cats.

This recipe below is taken from Lisa’s cookbook Cool Cats' hot dogs : inte en vanlig korv med bröd (LB förlag), where she takes us on a culinary journey where she shares her favourite hot dog recipes. The book offers lots of mouth-watering dishes, tasty toppings, dipping sauces, kimchi and fries. Many of the recipes can be adapted to make them plant-based.

INGREDIENTS (Serves 4)

4 hot dogs, or sausages

4 hot dog rolls

250g sliced bacon

150g grated parmesan

1 tbsp cumin seeds

300 g mayonnaise

Cooking oil

Toppings:

12 g roasted onion

1 dl chopped leaf parsley 480 g sauerkraut

4 eggs

Pea shoots for garnish

HOW TO:

1. Toast the cumin seeds in a dry frying pan until they are coloured and fragrant.

2. Prepare the grill (if you're grilling).

3. Finely chop the parsley leaves and grate the Parmesan cheese.

4. Fry the bacon until crispy and place on a piece of kitchen roll paper to dry.

5. Chop the bacon into pieces. Place in a bowl with the mayonnaise and grated Parmesan, mix well.

6. Heat cooking oil in a frying pan. Add the sauerkraut and sprinkle with the roasted caraway seeds and turn over. If you are not grilling, you can add the sausages at this stage and fry them with the sauerkraut until they are nicely coloured.

7. Slice the sausage rolls and place on the grill or in the oven.

8. Fry four eggs. They are ready when the egg white is cooked through and the yolk is still loose.

9. Spread the bacon and Parmesan mayonnaise on the bread, add the sausages and top with sauerkraut, a fried egg, roasted onions, chopped parsley and pea shoots.

My grandfather loved to cook from scratch, preferably fish or home cooking. He preferred to hunt and fish himself, and always found ways to make traditional dishes his own way. His secret weapon was his delicious sauces. In this recipe, I follow in my grandfather's footsteps and put all my effort into the sauce. This simple, but delicious, bacon and parmesan mayonnaise has become a hit at Cool Cats. One bite of this feels like a hug from grandad.