Ham and cheese croissant

Heat it in an oven at 160 °C for about 8–10 minutes, until the centre is hot. A microwave is quicker but tends to soften the flaky pastry.

Yes. Wrap it tightly and freeze it; thaw it in the fridge overnight, then reheat it in a 160 °C oven until hot throughout. The pastry may be less crisp than when freshly baked.

Keep it covered in the fridge and eat it within two days. Don’t leave it at room temperature for more than two hours, as the ham and cheese need to stay chilled.

Serve it with a green salad, sliced tomato or fruit to balance the buttery pastry and savoury filling. It also works well with soup for lunch.

Split a plain croissant, add thin slices of cooked ham and cheese such as Gruyère or mature cheddar, then bake at 180 °C for about 8 minutes, until the cheese melts. Keep the filling thin so the croissant heats through without becoming greasy.

Yes: a ham and cheese croissant has 16 g of fat per 100 g, compared with 7.7 g in a ham and cheese panini. The croissant’s laminated pastry is made with butter or another fat, which gives it its flaky layers.

Yes, if it has been stored in the fridge and is still within its safe storage time. For the best texture, warm it in the oven; the pastry is crispier and the cheese softens.