Method

• 1.
  For the compote, place berries and 1/4 cup (60ml) water in a saucepan over medium heat. Bring to the boil, squashing berries with a wooden spoon.
• 2.
  Add vanilla and honey. Stir to combine. Set aside to cool. Combine butter and 1 cup (250ml) water in a pan over medium heat.

• 3.
  Once butter has melted, add flour and baking powder. Stir until mixture comes together.
• 4.
  Add vanilla and stir until the dough is pale golden. Remove from heat. Cool slightly.
• 5.
  Grease and line a baking tray with baking paper. Combine cinnamon and sugar in a shallow dish. Spoon dough into a piping bag tted with a 1.5cm star nozzle.
• 6.
  Pipe long churros the length of the prepared tray. Cut into 5cm pieces. Half fill a large saucepan or wok with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
• 7.
  In batches, deep-fry churros for 3-4 minutes until golden and cooked through.
• 8.
  Working quickly, remove churros with tongs, drain on paper towel, then toss in cinnamon sugar. Serve hot with berry compote.