Marcus Wareing served up delicious mini sour cream doughnuts with cinnamon and a chocolate and rosemary dipping sauce for the festive season on Marcus Wareing at Christmas.

The ingredients for the Rosemary and Chocolate Sauce are: 250ml double cream, 2 tbsp honey, 40g unsalted butter, 2 sprigs of rosemary and 100g dark chocolate (70% cocoa solid), finely chopped.

For the Doughnuts: 330g plain flour, plus extra for dusting, 11g baking powder, 65g caster sugar, 1 tsp cinnamon, Pinch of table salt (optional), 90g cold butter, cubed, 300ml sour cream, at room temperature and 500-750ml sunflower or vegetable oil, for deep-frying.

To Serve: 200g caster sugar and 2 tsp ground cinnamon.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.