1. Bring water and butter to the boil, add salt, flour and baking powder. Stir mixture until it begins to thicken and forms a soft dough, continue to stir over a low heat for 2 minutes.
2. Place dough into a mixing bowl. Lightly whisk eggs, vanilla and 2 tsp orange zest together. Add a third of the egg mix to the dough and mix well. Stir in the next third, combine well, then add the final third.
3. Carefully heat oil to 160C. Scoop teaspoonfuls of dough into the oil. Cook until golden, then lift out when ready and drain on paper towels. Sprinkle with castor sugar and serve with passionfruit and lime curd (see recipe below) and natural Greek-style yoghurt on the side.

Passionfruit and lime curd

1. Melt butter in a saucepan, then add passionfruit and lime juice. Bring to the boil.
2. Whisk sugar and yolks together, then pour the hot mix on to the yolks while still whisking. Return to the saucepan on a low heat. Stir continuously for 5 minutes until the mixture thickens. Remove from the heat and allow to cool.

Geoff recommends

When frying pastry puffs use a deep pot and ensure it is no more than one third full. Test oil temperature by cooking a ¼ tsp of dough - if it turns golden brown too quickly, carefully remove oil from heat for a few minutes to allow to cool.