Step 2

Roll the hot churros in the cinnamon-sugar coating and serve immediately with the warm chocolate sauce and ice cream.

Step 3

Mix the golden caster sugar with the cinnamon and a small pinch of sea salt in a shallow bowl. Set aside for coating.

Step 4

Make the churros batter: mix the flour, cocoa, baking powder and a large pinch of salt in a bowl. Add the vanilla and melted butter, then carefully pour in 250–300ml boiling water, whisking to form a smooth, very thick batter. Leave to cool for a few minutes, then scrape into a piping bag fitted with a medium star nozzle.

Step 5

Heat the sunflower oil in a deep-fat fryer or heavy pan to 170°C — a cube of bread should brown in 30 seconds.

Step 6

Pipe 12–15cm lengths of batter into the oil in batches of 4–5, snipping off each length with scissors. Fry for about 4 minutes until golden and crisp, turning with tongs. Remove and drain on a wire rack.