These are easier to pipe when the mixture is just made and still warm, but you can still prepare ahead by piping them onto greaseproof paper then refrigerating the piped churros until you’re ready to fry. Serve immediately. Dial the chilli up for a spicy sauce or leave it out entirely for a sweet and smokey version to suit your preference.

Method

• Heat the oven to 220°C.
• Line a large baking sheet with baking parchment, halve the peppers lengthways and discard the stem and seeds.
• Cut the tomatoes in half lengthways and place the peppers and tomatoes cut side down on the baking sheet. Allow to blacken and blister in the hot oven then remove, allow to cool a little and peel the skins away.
• Meanwhile place the garlic cloves and oil in a saucepan and bring to a gentle simmer until the garlic is soft and golden.
• Put the peppers, tomatoes, garlic, honey, herbs and oil in a blender and process until medium chopped. Add the chilli, smoked paprika and seasonings to taste and blitz briefly again to bring it all together.
• Place the warm potatoes in a bowl, add the milk and mash until smooth. Season to taste.
• Add the flour and one egg and stir well to incorporate.
• If the mixture feels too stiff to pipe, add a little more beaten egg, drop by drop, until it is soft but still holds its shape.
• Heat a deep fat fryer or a deep saucepan with approx 5-7 cm oil to 175°C l Fill a piping bag with the mixture and pipe four or five 6 cm long strips into the hot oil at a time. Fry until golden and drain on kitchen paper.

louismann

Recipe first published in The JC November 25 2021