Back at last after a long absence, I wanted to share some of my delicious bonfire night favourites with you. The best bonfire food should be quick to cook, easy to hold (with gloves on!) and give you a warm glow to help ward off the cold night. Here are three hot dog recipes that fit the bill.

Duck sausages with pickled cucumber and hoisin sauce

All recipes serve: 4

8 baby cucumbers

2 teaspoons salt

4 tablespoons rice vinegar

3 tablespoons caster sugar

4 duck sausages (you could use a smoked sausage)

2 tbs hoisin sauce

Start by making the pickle. Cut the cucumbers length ways into quarters and place in a bowl. Heat the salt, vinegar, sugar and 4 tablespoons water in a small pan until the sugar is dissolved. Bring to the boil, remove from the heat and pour over the cucumbers. Set aside until completely cold.

Cook the sausages as usual, split rolls and fill with sausages, pickled cucumbers and a drizzle of hoisin sauce.

Marguez dogs with harissa mayo and onion rings

1 onion, sliced

100 ml milk

1 egg, beaten

50 g polenta

8 marguez sausages

4 tbs mayonnaise

1-2 tsp harissa paste

1 tbs chopped preserved lemon

vegetable oil, for frying

Place onions rings in milk and soak for 5 minutes. Drain onion rings, dip in egg and then polenta to coat thoroughly. Heat about 5 cm oil in a wok or deep frying pan and when hot fry the onion rings for 1-2 minutes until golden and crisp. Drain on kitchen towel.

Cook sausages as usual. Meanwhile, combine the mayonnaise with harissa paste. Fill rolls with sausages, harissa mayonnaise and top with onion rings and a little preserved lemon.

Vietnamese sweet chilli and herb ‘dog’ sliders

4 pork sausages

4 tbs mayonnaise

2 tbs sweet chilli sauce

fresh Thai basil, coriander and mint

1 red chilli, thinly sliced

Cook sausages as usual. Meanwhile, mix the mayonnaise with the sweet chilli sauce. Split the rolls and pile in the sausages, sweet chilli mayonnaise, fresh herbs and chilli slices.