Pork, chilli and cumin doughnuts recipe
 These savoury doughnuts make a great lunch treat when you want to impress someone with something they won’t have tried before. 2 tbsp olive oil3 garlic cloves, finely chopped1 shallots, peeled and chopped1 tsp finely chopped fresh root ginger2 green bird’s-eye chillies, chopped200g/7oz pork mince 1 tsp cumin seeds, toasted and ground25ml/1fl oz oyster sauce 100g/3½oz ready-made mashed potatoes 75g/2½fl oz plain floursalt and freshly ground black pepper 2 tbsp olive oil 3 garlic cloves, finely chopped 1 shallots, peeled and chopped 1 tsp finely chopped fresh root ginger 2 green bird’s-eye chillies, chopped 200g/7oz pork mince 1 tsp cumin seeds, toasted and ground 25ml/1fl oz oyster sauce 100g/3½oz ready-made mashed potatoes 75g/2½fl oz plain flour salt and freshly ground black pepper 130g/4½oz strong bread flour 130g/4½oz cornflour 1 tsp fast-action dried yeast 1½ tsp baking powder 1 tbsp caster sugar 130g/4½oz strong bread flour 130g/4½oz cornflour 1 tsp fast-action dried yeast 1½ tsp baking powder 1 tbsp caster sugar 6 tbsp oyster sauce 3 tbsp black vinegar 1 tsp sesame oil 1 tsp caster sugar 6 tbsp oyster sauce 3 tbsp black vinegar 1 tsp sesame oil 1 tsp caster sugar Method To make the filling, heat the oil in a large saucepan and fry the garlic, shallots, ginger and chilli. Add the pork and cumin seeds, and then add the oyster sauce and mix. Season with salt and pepper, tip into a bowl and mix with the mashed potatoes. Leave to cool then form into twelve balls and place in the fridge for at least 1 hour.To make the batter, mix all of the ingredients together with 260ml/9fl oz water in a bowl. Cover and leave to stand and rise for 1 hour. It will be wet and sticky after this, knock it back. Lightly dust the filling balls in the flour and then drop them into the batter mix. To make the dip, mix all of the ingredients together and loosen with water. Set aside. To serve, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for a few minutes until golden all over. Carefully remove from the oil and transfer to kitchen towels to drain. Serve the doughnuts with the dip. To make the filling, heat the oil in a large saucepan and fry the garlic, shallots, ginger and chilli. Add the pork and cumin seeds, and then add the oyster sauce and mix. Season with salt and pepper, tip into a bowl and mix with the mashed potatoes. To make the filling, heat the oil in a large saucepan and fry the garlic, shallots, ginger and chilli. Add the pork and cumin seeds, and then add the oyster sauce and mix. Season with salt and pepper, tip into a bowl and mix with the mashed potatoes. Leave to cool then form into twelve balls and place in the fridge for at least 1 hour. Leave to cool then form into twelve balls and place in the fridge for at least 1 hour. To make the batter, mix all of the ingredients together with 260ml/9fl oz water in a bowl. Cover and leave to stand and rise for 1 hour. It will be wet and sticky after this, knock it back. Lightly dust the filling balls in the flour and then drop them into the batter mix. To make the batter, mix all of the ingredients together with 260ml/9fl oz water in a bowl. Cover and leave to stand and rise for 1 hour. It will be wet and sticky after this, knock it back. Lightly dust the filling balls in the flour and then drop them into the batter mix. To make the dip, mix all of the ingredients together and loosen with water. Set aside. To make the dip, mix all of the ingredients together and loosen with water. Set aside. To serve, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for a few minutes until golden all over. Carefully remove from the oil and transfer to kitchen towels to drain. Serve the doughnuts with the dip. To serve, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for a few minutes until golden all over. Carefully remove from the oil and transfer to kitchen towels to drain. Serve the doughnuts with the dip.