Churros with chocolate sauce and almonds

Make the cinnamon sugar by mixing together the cinnamon and sugar. Set aside

To make the churros dough, place the flour in a bowl and add the baking powder, melted butter and olive oil. Mix together then add the boiling water. Using a wooden spoon, combine until you have a sticky dough

Preheat a deep-fryer or deep pan of oil to 180°C

Place the cream, vanilla and chocolate in a separate pan and gently combine over a medium heat. Set aside

Pipe out the dough into the fryer in 4 inch (10cm) lengths, cutting each away from the piping bag with a knife. Repeat in batches but don’t overcrowd the fryer or the churros will stick. After 2–4 minutes, check to see if they are golden brown and drain on kitchen paper

Once the churros are all cooked, toss in the cinnamon sugar and place on a plate. Drizzle over the chocolate sauce, sprinkle over the almonds and serve