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Gatherings

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

Chocolate ganachedipped churros

CHURROS ARE THE ULTIMATE SWEET FINGERFOOD, PERFECT FOR DIPPING INTO A THICK, CHOCOLATE GANACHE

SERVES 2 GENEROUSLY

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

SERVES 2

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 Baking Heaven

This issue has all the recipes you need for garden parties, picnics and BBQs with your friends and family! Get creative with cookie shots, impress your friends with our step-by-step triple chocolate berry tart showstopper and try our simple bake sale bakes to keep the crowds coming back for more at your charity fundraisers. Keep the kids entertained during the holidays, find out what to make for fussy eaters, plus try our fun bakes to make together including a step-by-step fruit & seed bread that little ones will love!