Hot Dogs with Lompe and Pickled Red Onion

Bring the water, sugar, vinegar, garlic, salt, and pepper to a boil in a small saucepan, stirring until the sugar and salt dissolve.

Add the sliced red onion and let it simmer for 1–2 minutes, then pull the pan off the heat and let it cool.

Halve the avocados, whack the knife into the stone, twist it out, then mash the flesh with a fork and squeeze over the lime juice.

Mix in the garlic and coriander, season with salt and pepper, then cover and keep the guacamole in the fridge until you're ready to serve.

Score small diagonal cuts on each side of the sausages — this stops them from splitting. Grill them until nicely golden all over, about 2–3 minutes. A grill pan or regular frying pan works just as well.

Warm the lompe — in a krumkake iron if you have one, which gives them a nice pattern, or in a dry frying pan. Wrap them in a cloth to keep them soft and warm.

Slice the chili into thin rings, roughly chop the fresh coriander, and cut the lime into wedges. Serve everything together.