For the churros:

To cook:

This side dish recipe for BBQ season is a take on the classic potato dauphine, mash potato, savoury choux pastry and marmite. Served with HELLMANN'S Real Mayonnaise as a dip.



  1. For the churros:

    • Boil the potatoes until cooked.
    • Drain the potatoes and leave to dry in a colander.
    • Rice the potatoes and leave to one side.
    • Put the milk and butter in a pan and bring to the boil.
    • Beat in the strong flour until it comes away from the sides of the pan.
    • Remove from the heat and whisk in the eggs until fully incorporated.
    • Take the mash, choux pastry and mix together until smooth.
    • Mix in the Marmite to the potato mix.
    • Place the potato mix into a piping bag with a star nozzle.
  2. To cook:

    • Pre-heat a fryer to 180°C.
    • Pipe the mix directly into the oil forming long strips in the oil.
    • Turn after 1 min. and allow to brown on both sides.
    • Serve with HELLMANN'S Real Mayonnaise