Mary Mccartney served up tasty smoky dogs (vegan hot dogs) sticky caramelised onions for bonfire night on Saturday Kitchen.

The ingredients are: 4 tbsp olive oil, 1 medium red onion, finely chopped, 1 medium red pepper, deseeded and finely chopped, 2 garlic cloves, finely chopped, 3 tbsp sun-dried tomatoes, finely chopped, 3 tbsp mixed fresh herbs (such as sage and rosemary), finely chopped, 1 tbsp smoked paprika, 2 tbsp brown miso paste, 400g tin kidney beans, drained and rinsed, 4 tbsp buckwheat (or plain) flour and 1 tbsp milled flaxseed (optional, otherwise use an extra tbsp flour).

For the caramelised onions: 2 tbsp olive oil, 3 medium red onions, thinly sliced and 1 tbsp balsamic vinegar.

To serve: 4 hot dog buns, vegan mayonnaise, small handful rocket leaves, tomato ketchup and American mustard.

See recipes by Mary in her book titled: Food: Vegetarian Home Cooking available from Amazon now.