From left to right (in the main image above)…
NYC deli dog
*Mix together 2 tbsp mayonnaise, 2 tbsp ketchup and 2 tbsp creamed horseradish sauce.
*Put a slice of swiss cheese inside each hotdog bun.
*Add the dog and some of the flavoured mayo then top with sauerkraut and chopped gherkins. Drizzle with american mustard.
All-day breakfast dog
*Wrap hot dogs in streaky bacon and grill or fry until crispy.
*Cook 4 hash browns and break into small pieces. Stuff the hash browns into the buns with the dogs.
*Add a fried quail’s or small hen’s egg to each and a squirt of brown sauce, if you like.
Bombay spice dog
*Chop 2 tomatoes, ½ red onion and a few mint leaves.
*Add a squeeze of lemon juice and toss together with a pinch of nigella seeds.
*Add the dog to the bun, then spread with some spicy mango chutney and spoon over the tomato salad.
Tokyo Dog
*Slice and fry 1 onion in butter until soft, then stir in 2 tbsp teriyaki sauce.
*Toss finely shredded cucumber and carrot with rice vinegar. Spoon the onions over each dog in a bun and top with the pickled veg.
Souk dog
*Finely shred 150g red cabbage and put in a bowl with a good pinch of salt and 2 tsp caster sugar.
*Add 1 tbsp red wine vinegar and toss together then leave for 15 minutes. Mix equal parts of natural yogurt and tahini and thin with water.
*Crush ½ clove garlic, and add to the yogurt. Top dogs in buns with the cabbage then drizzle with the tahini sauce. Top with a whole pickled chilli.
Tex Mex dog
*Fry 1 small onion in olive oil until soft. Chop 2 tomatoes, add to the onion with 2 tsp chipotle paste, and cook for a minute.
*Drain 200g black beans, stir in and heat through. Put the dogs into each bun, spoon the mix over the top, add finely grated cheddar and chopped jalapeños.
