Chocolate, cinnamon, orange and chilli nachos recipe
 Nadiya’s genius sweet nachos are coated in cinnamon sugar and topped with sweet oranges, vanilla cream, chocolate, pecans and chilli (if you dare!). vegetable oil, for deep-frying2 oranges, zested and cut into segments150g/5½oz caster sugar175ml/6fl oz double cream1 tsp vanilla paste35g/1¼oz icing sugar1½ tsp ground cinnamon2 star anise, crushed100g/3½oz dark chocolate, broken into pieces4 medium flour tortillas, each cut into 3 strips, then into triangles75g/2½oz pecans, roughly chopped2 red chillies, thinly sliced, seeds in or out depending on how hot they are, or a pinch dried chilli flakes, to taste (optional) vegetable oil, for deep-frying 2 oranges, zested and cut into segments 150g/5½oz caster sugar 175ml/6fl oz double cream 1 tsp vanilla paste 35g/1¼oz icing sugar 1½ tsp ground cinnamon 2 star anise, crushed 100g/3½oz dark chocolate, broken into pieces 4 medium flour tortillas, each cut into 3 strips, then into triangles 75g/2½oz pecans, roughly chopped 2 red chillies, thinly sliced, seeds in or out depending on how hot they are, or a pinch dried chilli flakes, to taste (optional) Method Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Lay the orange segments in a baking tray and sprinkle with 50g/1¾oz of the sugar. Either use a blowtorch to char the segments or place them under a hot grill until charred. Whisk the cream in a bowl with the vanilla and icing sugar to soft peaks. Leave to keep cool in the fridge. Mix the remaining caster sugar with the cinnamon and star anise in a bowl and set aside. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the water touch the bowl. Alternatively, melt it in short bursts using the microwave. Keep warm.Deep-fry the tortilla triangles in batches for 2–3 minutes, until golden-brown and crisp, then drain on kitchen paper. Scatter over the cinnamon sugar mixture until evenly coated. Pile the nachos onto a serving platter. Drain the oranges if needed and scatter those over the nachos, then dollop the cream on top and drizzle the melted chocolate over. Finish with the pecans and chillies (or chilli flakes), if using. Serve any extras alongside in separate bowls. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Lay the orange segments in a baking tray and sprinkle with 50g/1¾oz of the sugar. Either use a blowtorch to char the segments or place them under a hot grill until charred. Lay the orange segments in a baking tray and sprinkle with 50g/1¾oz of the sugar. Either use a blowtorch to char the segments or place them under a hot grill until charred. Whisk the cream in a bowl with the vanilla and icing sugar to soft peaks. Leave to keep cool in the fridge. Whisk the cream in a bowl with the vanilla and icing sugar to soft peaks. Leave to keep cool in the fridge. Mix the remaining caster sugar with the cinnamon and star anise in a bowl and set aside. Mix the remaining caster sugar with the cinnamon and star anise in a bowl and set aside. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the water touch the bowl. Alternatively, melt it in short bursts using the microwave. Keep warm. Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the water touch the bowl. Alternatively, melt it in short bursts using the microwave. Keep warm. Deep-fry the tortilla triangles in batches for 2–3 minutes, until golden-brown and crisp, then drain on kitchen paper. Scatter over the cinnamon sugar mixture until evenly coated. Deep-fry the tortilla triangles in batches for 2–3 minutes, until golden-brown and crisp, then drain on kitchen paper. Scatter over the cinnamon sugar mixture until evenly coated. Pile the nachos onto a serving platter. Drain the oranges if needed and scatter those over the nachos, then dollop the cream on top and drizzle the melted chocolate over. Finish with the pecans and chillies (or chilli flakes), if using. Serve any extras alongside in separate bowls. Pile the nachos onto a serving platter. Drain the oranges if needed and scatter those over the nachos, then dollop the cream on top and drizzle the melted chocolate over. Finish with the pecans and chillies (or chilli flakes), if using. Serve any extras alongside in separate bowls.