1. Mix the ketchup and blackcurrant jam together and set aside.
2. Toss the carrots with fennel seeds, smoked paprika, salt and olive oil and bake for 40 minutes at 150°c until they have a slight bite.
3. Make the salsa by dicing the grilled peppers, grilled olives, gherkins and onion and toss together.
4. Season the salsa with salt.
5. Serve the hot dog with a carrot, blackcurrant ketchup and olive pepper salsa.
6. Top with some chopped cress.
