Why save your croissants just for breakfast? You’ll love how we’ve combined the sweet flaky texture with savoury ingredients that produces a recipe that’s full on flavour.

This recipe serves 4 as a snack or 2 for supper and takes 10 minutes to prepare and 5 minutes to cook.

Cooking equipment you will need:
A large non-stick frying pan
A wooden spoon
A sharp knife
A chopping board
A large baking sheet

Ingredients you will need:
225g mainstay mince (see original mainstay mince recipe)
12 baby plum or cherry tomatoes, halved
Pinch dried chilli flakes or 15ml/1tbsp sweet chilli sauce, optional
100g sweet corn
4 fresh all-butter croissants
100g grated mozzarella or Cheddar cheese
To garnish:
Fresh flat-leaf parsley leaves

To prepare your ingredients:
Halve the tomatoes
Cut the croissants in half
Grate the Cheddar cheese (if used)

To cook the recipe:
Preheat the oven to Gas mark 6, 200°C/400°F.
Place the mince in a large pan. Add the tomatoes, chilli flakes or sauce, if used and sweet corn. Heat gently for 3-4 minutes or until hot.
Transfer the croissants to a large baking sheet.
Add 75g of the cheese to the mince sauce and divide the mixture evenly between each croissant.
Sprinkle over the remaining cheese and bake for 5 minutes until hot and the cheese is melted.
Serve immediately with a green salad.