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Burnt End Brisket Hot Dog with Borlotti Beans & Cheddar Pesto


4 x Hot Dog Rolls
12 thick slices cooked brisket
3 tbsp Barbecue sauce

For the baked borlotti beans:
1 tbsp Olive oil
1 Red onion, finely chopped
1 Garlic clove, crushed
1 Red chilli, finely chopped
400g Cooked borlotti beans, drained and rinsed
2 tbsp Sun-dried tomato paste
300ml Tomato pasatta
Pinch Sugar

For the Cheddar Pesto:
55g Pinenuts, toasted
55g Mature Cheddar cheese, grated
1 Garlic clove, crushed
Large bunch of basil
150ml Olive oil

To serve:
Rocket leaves


Slice the brisket into thick slices and brush each with barbecue sauce. Set to one side.

To make the beans, heat the oil and cook the onion until softened. Add the garlic and chilli and cook for 1 minute. Add the tomato puree, passata, beans and a good pinch of sugar. Stir well and cook gently for 10 minutes. Season to taste.

To make the pesto, place all the ingredients in a food processor and whiz together. Season to taste.

Heat a little rapeseed oil in a non-stick frying pan and cook the brisket slices for a few minutes on each side until warm, charred & sticky.

To serve, split the Hot Dog Roll and spread each side with pesto. Arrange the slices of brisket in the roll and scatter over a little extra rocket. Serve with warm borlotti beans and skinny fries on the side.

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Large glazed brioche hot dog roll (plant-based)