Churros (Spanish breakfast fritters)

Method

1. Blend the raspberries to a puree in a food processor, adding the lime juice and sugar to taste.

2. Using a rubber spatula, push the raspberry puree through a fine sieve placed over a bowl and discard the seeds. Transfer the puree to a squeezy bottle.

3. To make the churros, heat equal amounts of vegetable and olive oil in a deep-frying pan or electric fryer to 170C.

4. To make the churro dough, heat the water, butter, and salt in a saucepan until boiling. Add the flour and stir vigorously over a low heat for about a minute, until the mixture forms a ball, then remove from the heat and leave to cool a little.

5. Beat the eggs until smooth, then gradually beat into the mixture a little at a time. If it looks like it's splitting, just keep beating it until the egg is incorporated.

6. Spoon the mixture into a piping bag with a star nozzle. Squeeze 10cm strips of dough into the hot oil and fry for 2 minutes on each side until golden brown. Remove and drain on paper towels.

7. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Serve with the raspberry ketchup.

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Ingredients

For the raspberry ketchup

375g fresh raspberries, or frozen ones, de-frosted
1 lime, juice only
2 tbsp icing sugar

For the churros

250ml water
125g Butter
1/4 tsp Salt
250g plain flour
3 large free-range eggs
100g Sugar
1/4 tsp ground cinnamon
Olive oil, and vegetable oil for deep-frying

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