Extract: Take Me to Spain, by Melanie Jenkins and Jo Wilcox

Let us take you to Spain with this captivating cookbook, where each page transports you to the sun-drenched beaches of Barcelona and Ibiza. Authored by acclaimed photographer Melanie Jenkins and food writer Jo Wilcox, this book is more than just a collection of recipes. With stunning visuals that capture the heart of Spanish architecture, landscapes and cuisine, you'll feel as though you're travelling through Spain with every dish you create.

Extracted with permission from Take Me to Spain, by Jo Wilcox and Melanie Jenkins, Beatnik Publishing, $60.00 RRP.

SPANISH STYLE CHURROS WITH DARK CHOCOLATE DIP

Serves 4–6 | Vegetarian

Golden, spiced crunchy delights. These are perhaps one of the most well-known Spanish treats, and for good reason – and they are easier than you think to make at home. Dip & dunk away!

CINNAMON SUGAR:

¾ cup caster sugar 2 teaspoons cinnamon powder

CHOCOLATE SAUCE:

1 cup cream 350g dark chocolate

FOR THE CHURROS:

250ml water 60g butter 1 teaspoon vanilla paste Pinch salt 140g flour 115g caster sugar 1 egg Oil for frying

Make the cinnamon sugar first by combining the cinnamon and sugar and set aside. Make the chocolate sauce by heating the cream to a near boil then pour over the chopped dark chocolate and let it sit for 1 minute. Stir until smooth and glossy. Set aside to cool and thicken for dipping.

In a medium saucepan combine the water, butter, vanilla and salt and bring to a simmer. Add the flour and caster sugar and mix well with a wooden spoon for 1–2 minutes. The mixture will form a smooth ball. Remove from the heat and set aside for 5 minutes to cool.

Add the egg and beat well with a wooden spoon until it is a thick smooth paste. This will take a few minutes. Transfer the mixture to a piping bag with a star shaped metal nozzle.

Heat about 5cm of oil in a medium saucepan or deep sided frying pan. Test a little ball of dough in the oil – it should bubble and float and take a few minutes to go brown.

For each churro pipe 10 cm lengths of dough straight into the oil, pressing the nozzle up against the side of the pan to cut them off. They will twist around and make interesting shapes.

Allow to cook for 2–3 minutes turning over if necessary until they are an even golden brown all over. Cook in batches of 3–4 at a time. Lift out to drain and toss with the cinnamon sugar and cool on a wire rack.

Serve the churros warm with chocolate sauce for dipping.