Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into fries, keeping the skins on. Strip the rosemary leaves from their stems and chop roughly, then discard the stems.

Add the potatoes and rosemary to a baking tray lined with baking parchment, drizzle with olive oil and season. Give everything a good mix, then bake for 20-25 mins until golden and crisp.

Put the sausages on a baking tray lined with foil. Bake for 25 mins or until the sausages are cooked through.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the onion and half the balsamic vinegar with the sugar and a pinch of salt. Reduce the heat to low and cook for 10-12 mins until softened and caramelised. Set aside.

Add the butter to a bowl with the garlic, parsley and a grind of black pepper, and give everything a good mix.

Cut a slit into the top of your hot dog buns, then cut a few slits across them diagonally. Spoon the garlic and parsley butter into the slits. Once the sausages are ready, remove the tray from the oven and add the buns to the tray. Return the tray to the oven for 2-3 mins or until warmed through.

Wash the lettuce, then pat dry with kitchen paper and roughly shred. Add the shredded lettuce and tomato to a large bowl with the remaining balsamic vinegar and toss until coated.

Drizzle the rosemary fries with the truffle oil and top with the grated cheese. Fill each garlic bread bun with a sausage and top with the balsamic caramelised onions, then serve the tomato salad and cheesy rosemary and truffle fries on the side.