Spanish 'Doughnuts' with Chocolate - Churros

1.Bring the Water to a boil and in a separate pan, place the Flour and Salt on a very low heat and stir constantly for 4-5 minutes or until the flour becomes dry and fluffy.

2.Once the Water has boiled, combine with the Flour and Salt and stir with a wooden spoon until the dough starts to form. Halfway through mixing, add the Olive Oil. Try to ensure it isn't overworked and if there are still lumps present, don't worry as once cooled it can be worked further by hand.

3.Knead the dough for 1 minute, then place in a non-plastic piping bag with an 8-point star shaped nozzle. Spread out a sheet of baking parchment and start squeezing the churros into whatever length you desire. If saving for later, freeze.

4.Heat the Vegetable Oil in a large deep pan to a temperature of 230ºC-240ºC. To test if the oil is up to temperature, place a small amount of dough in and if it starts to fizzle and float then it is hot enough.

5.Very carefully slide the Churros (a few at a time) into the Oil and deep fry for 30 seconds on each side. Remove and drain on some kitchen paper.

6.Once cooled slightly, dust liberally with the Sugar and/or Cinnamon. They should have a light and fluffy center whilst retaining a crispy exterior.

7.For the Chocolate Sauce, just bring the milk to a boil and slowly incorporate the Chocolate Powder until harmoginous. Follow by adding the Dark Chocolate. Pour into a cup and serve with the churros! Tuck in!