Kangaroo and Cheese Kransky Hot Dogs with Pickle Relish

WHAT YOU'LL NEED

• 4 Kangaroo and Cheese Kranksy's
• 4 Brioche rolls, to serve

Creamy homemade pickle relish

• 6 baby cuke cucumbers, finely diced
• 8 cornichons, finely diced
• 2 tbs gherkin relish
• 2 heaped tsp finely chopped dill
• 1-2 tbsp garlic aioli
• salt & pepper to taste

Add all ingredients to a mixing bowl and stir well to combine. Taste and adjust seasoning if needed. Store in the fridge or serve immediately in cooked Kranskys on Brioche rolls.

Tomato & Smoky Garlic Relish

• 4 Truss tomatoes, halved widthways
• 1 head garlic, halved widthways
• Olive oil
• 2 tsp chipotle sauce 
• Good quality tomato relish (we used Baxter's)
• Salt & pepper to taste

Preheat the oven to 200C. Place the tomato halves and garlic head (cut side up) onto a lined baking tray. Drizzle generously with olive oil, season with salt and pepper, and roast for 30-40 minutes, until the tomatoes are soft and slightly caramelised, and the garlic is tender and golden.

Squeeze the roasted garlic cloves from their skins into a bowl and mash with a fork.

Finely chop the roasted tomatoes (removing any excess watery pulp if needed) and add them to the bowl. Stir in the chipotle sauce and a few spoonfuls of tomato relish, adjusting the ratio to suit your taste. Season again with salt and pepper and mix well.

Store in the fridge or serve immediately within the cooked Kransky's on Brioche rolls.