This delicious desert can be found on the menu at award-winning chef Aktar Islam’s Argentinean restaurant Fiesta del Asado in Birmingham.

Ingredients

For the churros

230ml water

140g unsalted butter

20g sugar

200g flour

¼ tsp baking powder

1 large egg

Pinch of salt

For the cinnamon sugar

200g caster sugar combined with ½ tsp ground cinnamon

For the dipping sauce

150g dark chocolate

150ml double cream

1 tsp softened unsalted butter

Method

For the dipping sauce

Pour the double cream, dark chocolate and butter into a small saucepan and bring to a slow simmer, remove from heat and serve warm.

For the churros

Heat up butter, water, 20g sugar and salt until the butter dissolves. Add flour to pan and stir vigorously. Reduce the heat and slowly cook out the flour for 5-10 minutes.

Remove from the heat and pour in to a food processor and beat on medium setting whilst adding the beaten egg a little at a time then add the baking powder. Allow to cool, and put into a piping bag.

Heat vegetable oil to 180°C in a medium-sized sauce pan, ideally around three inches deep.

Pipe the churros mixture in two to three-inch lengths into the hot oil and fry till golden. Toss is the cinnamon sugar and serve.

For more details see www.lasangroup.com