To begin, place a saucepan over medium heat. Add the beef mince and break it up gently with a spoon. Let it brown slowly for 5 to 6 minutes, stirring occasionally so the fat renders evenly. Avoid crisping, as the texture should remain soft and spoonable.

Stir in the grated onion and minced garlic. Let them cook down for 2 to 3 minutes until the raw edge fades and the mixture becomes fragrant. This builds the foundation of flavour for the sauce.

Add tomato paste, yellow mustard, Worcestershire sauce, water and the dry spices. Mix thoroughly to combine. Keep the heat on low and allow the sauce to come to a gentle simmer without covering the pot.

Let the sauce simmer for 25 to 30 minutes. Stir now and then, making sure the base doesn’t catch. The mixture should reduce slightly but remain loose enough to ladle. Add a splash more water if it thickens too quickly.

Taste the sauce. Adjust with salt and black pepper as needed. The flavours should be savoury with hints of spice and subtle sweetness. Once ready, take the pan off the heat and set it aside, lid off, to rest and thicken slightly.

Bring a small pot of water to a gentle boil. Lower in the frankfurters and simmer for 5 to 6 minutes until fully heated through. Alternatively, steam them for a cleaner flavour. Avoid boiling too hard, as this may split the casing.

Lightly toast the buns in a dry frying pan or a moderate oven for 2 minutes. This adds structure and prevents the sauce from soaking through. Don’t over toast, as the bun should remain soft and yielding.

Place each hot frankfurter in a bun. Spoon the warm chilli sauce over the top, being generous but tidy. Each dog should be well covered without spilling.

Scatter chopped raw onion over the sauce, followed by a zigzag of yellow mustard. This adds freshness, brightness and essential tang to balance the richness of the meat.

Serve the Coney Dogs immediately while warm. Pair with coleslaw, potato crisps or pickles. For a true diner touch, line a basket with paper and serve with a cold drink on the side.