Ham and cheese croissant

Heat it in an oven or air fryer at 160°C for about 5–8 minutes, until the centre is hot and the pastry crisp. Avoid the microwave: it softens the layers of pastry.

Yes. Split a plain croissant, add thin slices of cooked ham and cheese such as Gruyère or mature Cheddar, then bake at 180°C for 8–10 minutes, until the cheese melts.

Keep it covered in the fridge and eat it within two days. Reheat until piping hot; leaving a ham-and-cheese filling at room temperature for long periods can allow bacteria to grow.

Yes: wrap it well and freeze it as soon as it has cooled. Thaw it overnight in the fridge, then warm it in a 160°C oven for 8–10 minutes, until piping hot.

A sharp, crunchy salad with leaves, tomato and a mustard dressing cuts through the buttery pastry. It also works as a brunch dish with fruit or a bowl of soup.

The ham adds a savoury, salty filling and makes it more substantial. A cheese croissant has 378 kcal per 100 g, compared with 401 kcal per 100 g for a cheese croissant.