Ingredients

• 200g/7oz chorizo
• finely chopped
• 1 tsp vegetable oil
• 200g/7oz raw prawns
• peeled and deveined
• 150g/5½oz unsalted butter
• 200g/7oz self-raising flour
• 200ml/7fl oz milk
• 3 free-range eggs
• 50g/1¾oz hard cheese (Cheddar or Parmesan)
• 2 green chillies
• seeds removed
• finely chopped
• 2 tbsp coriander cress
• to serve
• 2 free-range eggs
• 1 tsp English mustard
• 150ml/5fl oz–200ml/7fl oz groundnut or sunflower oil
• dash Tabasco sauce
• to taste
• dash Worcestershire sauce
• pinch caster sugar
• 2–3 slender finger red chillies
• chopped
• 4 tbsp tomato ketchup
• salt

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Cook the chorizo in a saucepan over a medium heat until all the fat is rendered. Drain in a sieve over a bowl and set aside.
• Heat the oil in a frying pan over a high heat and sauté the prawns for 1 minute. Drain and finely chop.
• In a bowl
• rub the butter and flour together until the butter is well blended.Put the milk
• eggs
• cheese and finely chopped chillies in a bowl and beat until combined. Add the flour and butter mixture and beat until smooth.
• Divide the chorizo and prawns between the 12 doughnut mould holes. Pour over the batter and bake for 12–15 minutes or until cooked through and golden.
• Meanwhile
• to make the spicy sauce
• blend the eggs and mustard in a food processor. Gradually add the oil to make a mayonnaise. Add the rest of the ingredients and blend until smooth. Season with salt.
• Transfer the doughnuts to a wire rack straightaway to cool slightly.
• Serve the spicy sauce in a bowl
• garnished with the coriander cress
• and the doughnuts on the side.