Churros

Mix Sugar and cinnamon for dusting Churros and put aside

Seive Flour and Baking powder in a largish bowl.

Beat in first measure of oil and the boiling water

Mix Mix Mix until you have a stickyish dough

Leave the dough while the second measure of oil heats up for cooking them

Heat the oil to 170c and attempt to keep in at this temperature throughout the cooking

When temperature is reached put the dough into a piping bag (or a strong clear plastic bag with one corner snipped off if you don't have a piping bag) and squeeze short 'sausage shapes' into the oil. I use kitchen scissors to get them off of the end of the nozzle. You can use what ever shaped nozzle tickles your fancy in your piping bag.

Cook in batches of about 5 or 6 until they turn golden brown and then get out and drain on. plotting paper and then put into the cinnamon sugar while hot, tossing to coat

Creme Brulee

Put Cream, vanilla and peel in a saucepan and heat to near boiling for 5 minutes

Leave to steep

beat up egg yolks and castor sugar and then put the cornflour in the egg mixture and beat slightly again

Heat the cream back up to NEAR boiling again and then, while whisking, slowly add the CREAM TO THE EGG YOLKS mix

Put back on the heat but DO NOT let boil.

Stir until custard thickens to the point you can run your finger through it on the back of a spoon and the custard doesn't go together again

Strain through a seive and then gently stir in preserved lemon

Pour in small dishes or Ramekins and Refridgerate overnight

To serve, Sprinkle a heaped teaspoon of castor sugar on top of each Brulee and blow torch. If you do not have a blow torch you can grill (broil) them but you have to keep a close eye that the sugar doesn't burn. You are looking for a caramel on the top that after a minute or so will be hard and crack when bashed with a spoon

Place on a larger plate and put 3-5 Churros (depending on appetite) to the side of the Brulee

Serve and enjoy!