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Digital Subscriptions > Food Heaven > issue 74 > Gatherings


Perfect for picnics, par ties, celebrations and get-togethers, these recipes will win the hearts of a hungry crowd…

Chocolate ganachedipped churros



For the churros

2 tbsp sunflower oil

3 tbsp caster sugar

½ tsp fine salt

125g (4½oz) plain flour

800ml (1½pts) sunflower oil, for frying

For the dusting

2 tbsp caster sugar

½ tsp ground cinnamon

For the chocolate ganache

200ml (7fl oz) dark chocolate, broken into pieces

150ml (5¼fl oz) carton of thick coconut cream

1 Start by making the churros. Add 250ml (8¾fl oz) of cold water, 2 tbsp of sunflower oil, the sugar and salt to a saucepan and bring to a simmer over a medium heat.

2 Tip in the flour and mix together until a firm ball of dough is formed.

3 Heat the sunflower oil for frying in a deep-fat fryer or in a heavy-bottomed pan until it reaches 180°C (350°F) and a small piece of the dough turns golden within 1 minute. While the oil is coming to temperature, push all the dough into a large piping bag fitted with a starshaped nozzle.

4 Squeeze 8cm (3¼in) pieces of dough into the hot oil, using clean scissors to cut each from the nozzle.

5 Cook the churros in the oil for 2-3 minutes until golden. When golden, keep warm by placing together and drain the excess oil on kitchen paper. For the dusting, mix together the sugar and cinnamon on a plate, then roll the cooked churros in to coat.

6 To make the ganache, add the chocolate to a heatproof bowl and place over a pan of simmering water, stirring for 3-4 minutes until melted.

7 Stir the melted chocolate into the coconut cream, then stir through until fully combined.

8 Serve the hot churros in a bowl, with a generous helping of chocolate ganache for dipping.

TIP The quantity of the ganache is generous, so you can relax the doubledipping rules!

Speedy samosas


1 tbsp sunflower oil, plus 2 tsp for brushing and sealing

1 small red onion, peeled, finely chopped

8 green beans, finely chopped

1 tbsp frozen peas

1 carrot, peeled, grated

2 tsp garam masala

juice of 1 unwaxed lemon

2 soft tortillas

1 Preheat the oven to 200°C/Gas Mark 6.

2 Heat 1 tbsp sunflower oil in a frying pan over a medium-high heat and soften the onion for 1-2 minutes. Throw in the green beans, peas and carrot and cook for a further 3 minutes, stirring frequently until the vegetables have started to soften. Sprinkle in the garam masala, stir through to coat the vegetables and cook for a further minute. Squeeze in the lemon juice and stir.

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About Food Heaven

We've got all the recipes you need for summer picnics, parties and bake sales! Try our fun cookie shots, have a go at making a step-by-step triple chocolate berry tart, plus keep the kids entertained during the school holidays with our step-by-step recipes designed for fussy eaters and lots more. Get your copy now!