Cocoa with Cinnamon Dough Sticks

Put the water, sugar and salt into a pan and bring to a boil, stirring.

Remove from the heat, add the flour all at once and beat until smooth. Beat in the egg and lemon zest until smooth.

Heat the oil in a deep fat fryer or deep heavy-based pan.

Spoon the churros mixture into a piping bag fitted with a fluted nozzle. Pipe 7.5cm|3" lengths of dough directly into the hot oil and cook for 3-4 minutes until golden, turning once. Do this in batches as it is important not to overcrowd the pan.

Put about 6 tablespoons sugar on a flat plate. Use a slotted spoon to remove the cooked churros from the oil. Quickly drain on absorbent kitchen paper, then roll in the sugar.

For the hot chocolate: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.

Put the milk and cream in a pan. Add the melted chocolate, stirring to combine. Heat gently for a few minutes, stirring continuously until piping hot, but not boiling.