Ricotta, lime and blueberry croissant
Put 100g blueberries in a pan with 1 tbsp icing sugar. Heat gently until just saucy. Split 2 croissants and lightly toast the halves. Beat 4 tbsp ricotta with another ½ tbsp icing sugar and the zest of 1 lime. Spread on the croissant bases, drizzle over the blueberry sauce and put on the croissant tops.
Almond, banana and honey croissant
Heat 2 croissants in a warm oven. Split both then spread 1-2 tbsp almond butter on each base, add sliced bananas and drizzle with runny honey. Sprinkle with toasted almonds, then put on the croissant tops.
Croque madame croissant
Split 2 croissants and lightly toast the halves. on each base put a slice of thick-cut ham, 2 tbsp cheese sauce and some grated gruyère and grill until melted. Meanwhile, fry 2 small eggs, put on top of the ham slices, followed by the croissant tops.
Ice cream and Nutella croissant sandwich
Heat 2 croissants in a warm oven. Split both then spread the bases with Nutella. Add a scoop of ice cream to each (we used Green and Black’s Organic Vanilla Ice Cream), and finish with chopped roasted hazelnuts and a drizzle of caramel sauce followed by the croissant tops.