Kimchi cheese croissant

For the kimchi, melt the butter in a large saucepan or sauté pan over a medium heat. Add the kimchi and sugar, stirring well to combine. Cook for 5 minutes, stirring occasionally. Add the mirin and continue to cook for a further 3-5 minutes until the kimchi has softened. Remove from the heat and set aside.

Slice the croissants in half horizontally. Layer the bottom pieces with a handful of grated Gruyère, followed by some warm buttered kimchi and another handful of Gruyère (use around 50g cheese per croissant). Finish with the croissant ‘tops’.

Heat a nonstick frying pan over a medium heat. When the pan is warm but not scorchingly hot, turn the heat down to low. Put the filled croissants in the pan bottom-side down and gently cook for 2-3 minutes on each side to crisp up and melt the cheese (you may have to do this in two batches). Don’t worry if bits of cheese fall into the pan; they will brown and add more flavour. (You can also heat the filled croissants in an oven – see below.) Slice in half and serve immediately while warm.