• 1 red onion
• 3 cloves of garlic
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 tablespoon tomato puree
• 200g quinoa
• 1 tin of tomatoes
• 1 tin of chickpeas
• 1 tin of red beans
• 2 tablespoons almond butter
• 1 tablespoon brown rice miso paste
• 1 tablespoon maple syrup
• Juice of 1 lime
• A handful of coriander
• 1 avocado
• Olive oil
• Salt and black pepper

To make the custard

1. Heat the milk, cream and vanilla pod in a saucepan.
2. Beat the eggs and yolks with the caster sugar in a jug.
3. When the milk and cream mixture is almost boiling, pour it slowly over the eggs, stirring constantly until smooth.

To make the dessert

1. Lightly butter a large ovenproof dish or several small ramekins.
2. Spread butter over both sides of the sliced ​​croissants.
3. Place the slices in a row in the dish, trying to arrange them attractively; add the almonds and any fruit of your choice, then pour the custard over them.
4. Sprinkle some demerara sugar on top and bake for 35–40 minutes until golden brown and puffy.

Lisa Fearn recipe for Prynhawn Da

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