Chilli dogs with crispy potatoes and soured cream

1. Preheat the oven to 220˚C, gas mark 7; preheat a large baking tray. Put the potatoes in a pan; cover with cold, salted water. Cover, bring to the boil then simmer for 5 minutes. Drain well, return to the pan, add 4 tbsp oil and 1½ tsp fajita seasoning; season. With the lid on, gently shake the pan then tip the potatoes onto the hot baking tray and roast for 40 minutes, turning halfway, until golden and crisp.

2. Meanwhile, heat the remaining 1 tbsp oil in a large pan over a low heat. Add the soffritto and cook for 2 minutes. Stir in the remaining 3 tsp seasoning, chopped jalapeno and the mince, breaking up with a wooden spoon. Cook for 4-6 minutes, stirring often, until brown all over. Add the tomatoes, half-fill the can with water and add this too. Stir in the kidney beans and Worcestershire sauce. Bring to the boil; simmer for 20 minutes, stirring occasionally, until thickened.

3. Put the frankfurters on a baking tray and cook under the potatoes for the final 8 minutes of cooking time, turning halfway through. Cut open the rolls and spread 1 tsp soured cream on each. Add a cooked frankfurter to each then spoon over some of the beef chilli, drizzle over more soured cream and some yellow mustard, then scatter over the coriander and sliced jalapeno. Serve with the wedges and extra soured cream for dipping.