Churros with hot chocolate (Churros con chocolate)

1. For the hot chocolate, mix the cornflour with a little cold milk until smooth. Warm the rest of the milk with the sugar, break in the chocolate and stir until melted; add the cornflour mixture and stir over low heat for 3-5 minutes until thick and creamy. Keep warm.

2. For the churros, bring the water to the boil with a pinch of salt, take off the heat and add the flour all at once; beat vigorously with a wooden spoon until you have a smooth, cohesive, sticky dough. Leave to cool slightly for 5 minutes.

3. Put the dough into a piping bag with a star nozzle (or a churrera).

4. Heat the oil to 180 °C in a deep pan and pipe the dough directly into the oil in 12-15 cm lengths (or one long spiral), cutting it with kitchen scissors.

5. Fry in batches for 2-3 minutes, turning, until golden and crisp, drain on kitchen paper and roll in the sugar while still warm.

6. Serve immediately with the thick hot chocolate – the churros are dipped in it.

Tip: The star nozzle isn't just decoration: the ridges help the dough cook evenly and stop it bursting in the oil.