These remind me of a happy holiday in Andalucia when my son Fabio was small


We all got addicted to churros – Spain's answer to doughnuts – on a trip to Andalucia when Fabio was tiny. Sweet, crunchy and oh-so-moreish, they're usually fried in strips and dipped in thick hot chocolate. Since we won't be going away this year, we decided to have a go at making them ourselves. 

This all-in-one recipe is pretty much foolproof and there are no eggs or milk in the batter so it's suitable for vegans or anyone with a dairy intolerance. We've gone with the classic strips but if you want to make shapes, pipe the batter onto a tray lined with baking parchment and freeze for 15 minutes before frying.

I prefer dark chocolate with a dribble of golden syrup for the dipping sauce but we've gone with a more family-friendly milk chocolate version here. If you're lucky enough to have any left over – not much chance in our house – then keep it in the fridge and use it as a spread for croissants. 

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