Churros with blueberry vanilla compote

Preparation

Split the vanilla pods lengthways. Zest the oranges. Beat the eggs. Dice the unsalted butter.

For the Blueberry Compote

1. 1 Put all the ingredients in a medium pan and heat gently until the blueberries soften.
2. 2 Set aside for 5 minutes, then remove and discard the vanilla pod. Transfer to a serving dish.

For the Churros

1. 3 Sift together the flour and baking powder.
2. 4 Put the butter in a pan with just under 35ml of cold water per serving (eg. for 6 servings use just under 210ml) and a pinch of salt. Cook over a medium heat until the butter melts, then bring to the boil.
3. 5 Remove from the heat and add the flour. Beat with a wooden spoon until smooth.
4. 6 Transfer to a bowl and leave to cool for 2 minutes.
5. 7 Gradually beat in the eggs until smooth.
6. 8 Stir in the orange zest, cover the bowl and set aside to rest for 30 minutes.
7. 9 Pour enough oil into a large saucepan until one-third full. Place over a medium heat until the oil reaches 180°C.
8. 10 Spoon the batter into a piping bag fitted with a large star-shaped nozzle.
9. 11 Pipe 2 or 3 finger-length pieces directly into the oil, snipping off each with scissors. Cook for about 45 seconds each side, until golden.
10. 12 Remove with a slotted spoon, drain on kitchen paper and sprinkle with sugar.
11. 13 Repeat until all the batter is used.

And the rest...

1. 14 Serve the churros together with the compote.