Chiltern Firehouse’s crab doughnuts

Using an electric mixer fitted with the hook attachment, mix the flour, sugar, salt and yeast on a slow speed. In a separate bowl, mix 140ml water, the eggs and lemon zest.

Slowly add the liquids to the flour mix, still mixing on a slow speed, until a dough forms. Increase the speed and knead for 10-12 minutes, or until the dough detaches from the sides of the bowl and looks smooth and elastic.

Reduce the speed to slow and add the butter, a slice at a time. Once all the butter has been incorporated, increase the speed and knead for a further 5-6 minutes until the dough looks smooth. Cover the bowl with clingfilm and put in the fridge for at least 6 hours or overnight.

For the tomato base, cut the tomatoes in half and squeeze out the seeds. Grate the flesh of the tomatoes on a box grater, discarding the skins.

Put the grated tomato flesh in a food processor with the garlic, shallot, chilli, vinegar and fish sauce. Blend until smooth, season with salt, then transfer the mix to a muslin cloth and leave to hang over a bowl for 2 hours.

Roll out the doughnut dough on a lightly floured surface until 2cm thick and cut out 5cm circles. Roll each into a ball and put on a well-oiled baking sheet.

Fill a deep saucepan halfway with oil and, over a medium heat, bring the oil to 175C. Deep-fry the doughnuts, 4 at a time, basting them constantly with the oil until golden brown (around 4-5 minutes). Drain on a plate lined with kitchen paper.

Combine all the ingredients for the crab, mix well and season. Make a slice in the doughnuts, not going all the way through, and fill with the crab mixture. Sprinkle with a few sea salt flakes to serve.