Potato Croissants

Preheat the oven to 180°C. Firstly, peel, roughly dice and boil 300g of the potatoes until soft, then mash them or pass through a ricer. Mix with the mustard, cheese, ham and season to taste.

Take the remaining potatoes and remove the skins. Use a sharp peeler and very carefully "un-peel" them, so you have long strips of peel - this is fiddly and annoying, sorry.

Tightly roll up the rolls and use your finger to push out the middle so it looks like half a croissant. Wow! Stuff with the ham and cheesy mash mix.

Repeat, then use another strip of peel to tie them together. Brush with the melted butter and bake for around 30 - 40 minutes, until cooked through and golden.