Parmesan Churros & Marinara Sauce

Start by making the sauce. Finely dice the shallots and garlic cloves. Preheat a medium saucepan over a high heat and add a good glug of oil. Tip in the shallots with a big pinch of salt and cook until translucent. Drop the heat to medium and add the garlic and chilli.

Cook for 2-3 mins then add the tomatoes. Bring to a simmer and cook for 14-15 mins until reduced and the oil is starting to split out. Season and set aside.

For the churros, dice the butter into small cubes. Combine the butter, 6g of salt and 5g of sugar in a saucepan with 200ml of water.

Bring to a boil and add the flour. Cook over a medium heat, beating vigorously for 2-3 mins until the sides of the pan are clean. Transfer the dough to a clean bowl.

Keep beating the dough for a min or so to let it cool down. Finely grate in 50g of Parmesan and beat into the dough.

Now beat in the eggs one by one until you have a smooth, glossy choux paste.

Transfer to a piping bag with a star nozzle. Preheat a pot of oil to 180°C.

Pipe the mix into the hot oil, snipping off with scissors at the length you’d like and fry for 2-3 mins until golden brown.

Season the warm churros with salt and pepper, and serve topped with the dill and some extra Parmesan. Finish the platter with a few wedges of lemon and a pot of the marinara for dipping.