Add a pinch of turmeric and no more, or your custard will become bright yellow. I used oat milk, but almond or soy are also great. The less-watery milks make for a creamier texture. A sneaky extra dash of maple is allowed if you have a sweet tooth.
GRILLED APRICOTS WITH CUSTARDServes 4
Custard2 Tbsp cornflour¼ cup waterPinch turmeric400ml non-dairy milk1 Tbsp maple syrup1 tsp vanilla extract8 medium sized apricots, halved1 Tbsp coconut oil½ cup chopped almonds
1. To make the custard, combine the cornflour and water with a pinch of turmeric. Heat the milk in a medium sized pot until just boiling. Stir through the cornflour mixture until the custard is smooth and has thickened. Add the maple and vanilla to taste.
2. Preheat a grill pan to a medium heat. Brush the apricots with warmed coconut oil and cook for 5 minutes, then turn and cook for a further 2.
3. Serve the apricots warm with custard and chopped nuts.
