Churros (Spanish breakfast fritters)

Blend the raspberries to a puree in a food processor, adding the lime juice and sugar to taste.

Using a rubber spatula, push the raspberry puree through a fine sieve placed over a bowl and discard the seeds. Transfer the puree to a squeezy bottle.

To make the churros, heat equal amounts of vegetable and olive oil in a deep-frying pan or electric fryer to 170C.

To make the churro dough, heat the water, butter, and salt in a saucepan until boiling. Add the flour and stir vigorously over a low heat for about a minute, until the mixture forms a ball, then remove from the heat and leave to cool a little.

Beat the eggs until smooth, then gradually beat into the mixture a little at a time. If it looks like it's splitting, just keep beating it until the egg is incorporated.

Spoon the mixture into a piping bag with a star nozzle. Squeeze 10cm strips of dough into the hot oil and fry for 2 minutes on each side until golden brown. Remove and drain on paper towels.

Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Serve with the raspberry ketchup.