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In recent years, Barry Island has become famous as the setting for the TV comedy series Gavin & Stacey, but it has been a favourite holiday destination for Brits for centuries. SERVES 6 PREP 35min COOK about 20min
FOR THE CHOCOLATE ORANGE SAUCE
• 100g dark chocolate, chopped
• Zest and juice of 1 orange
• 100ml double cream
FOR THE WHISKY CARAMEL SAUCE
• 1 x 397g jar dulce de leche
• 50ml whisky cream liqueur
FOR THE CHURROS
• 1-2 litres vegetable oil, for frying
• 75g salted butter
• 250g plain flour
• 1 egg
• 1tsp baking powder
TO SERVE
• Cocoa powder and caster sugar, for sprinkling
1 For the chocolate orange sauce, put the chocolate, orange zest and juice and cream into a small, heavy-based saucepan and heat gently over a very low heat until the chocolate has melted. Gently stir together, then pour the sauce into a bowl.
2 For the whisky caramel sauce, combine the dulce de leche and whisky cream liqueur in a pan and heat gently over a low heat, stirring every now and then, until gently bubbling. Pour into a separate bowl.
3 To make the churros, heat the vegetable oil in a deep-fat fryer to 180°C or in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it (hot oil can be dangerous, so do not leave unattended.) Line a large plate with kitchen paper.
4 Put the butter into a medium
saucepan, pour in 325ml water and place over a low heat. Once the butter has melted and the water comes to a rolling boil, beat in the flour. Cook over the heat for about 1min, then remove the pan from the heat. Beat in the egg and finally the baking powder. Spoon the mixture into a piping bag fitted with a 1cm star nozzle. 5 Carefully pipe lengths of churro mixture into the hot oil, using a pair of scissors to snip each one off from the nozzle at about 10cm long. Cook in batches of 3 or 4 at a
time, frying for 1-2min, until golden brown, then lift out with a slotted spoon to drain on kitchen paper. Dust the hot churros with cocoa and sprinkle with caster sugar as you go. Repeat until all the mixture has been used up. Serve still-hot churros with the sauces for dipping. Dulce de leche is a thick caramel-like sauce made with sweetened milk.