Sift the flour, baking powder, salt and 1 tsp of the caster sugar into a bowl.

Bring water to the boil and add the olive oil. Pour the liquid over the dry ingredients and mix together with a wooden spoon until smooth.

Pour enough vegetable oil into a shallow frying pan to reach a depth of 4-5cm and heat to 170˚C.

Spoon the mixture into a piping bag with a large star nozzle. You want your dough to be in lengths of around 6cm, so, using a sharp knife or kitchen scissors, cut off each length as you go. Fry the churros in batches for 3-4 minutes, turning until they are golden brown, then drain on paper towel.

Combine remaining caster sugar and cinnamon in a wide shallow bowl and roll the churros in the cinnamon sugar.

Serve with chocolate or melt some white or dark chocolate with milk for dipping.

Photography by William Meppem. Styling by Hannah Meppem. Food by preparation Kirsten Jenkins.