Hotdog with grilled pimentos de padrón, roasted nori mayo and pickled ginger

• Peel the ginger and cut into thin slices using a vegetable peeler or mandolin. Place in a sealable glass jar. Place the vinegar, sugar, water and salt in a small pan. Bring to a boil and pour the liquid over the ginger, seal and place in the fridge. Leave to infuse in the fridge for at least 2 hours before serving.
• For the mayo, finely chop the nori in a blender or mortar and pestle. Mix the nori, mayonnaise, lime juice and 2 pinches of salt.
• Drizzle the peppers with oil, season with salt and pepper. Grill for about 3 minutes per side, turning occasionally, until tender and blistered all over. Place in a small bowl and sprinkle with vinegar and sesame seeds.
• Grill the sausages until nicely browned.
• Slice the buns and place on the grill for 1 or 2 minutes to lightly toast. Top with mayo, sausages, pickled ginger and the grilled peppers and serve.

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