Arrange the croissants on a sheet of baking parchment and fold the parchment over so the croissants are covered. Roll them out a few times using a rolling pin so they are completely flattened. Melt the butter in a frying pan over a medium heat and, once foaming, fry the croissants for 2-3 mins on each side until browned. Transfer to a plate and drizzle the honey over one side, then scatter over the sugar. Return to the frying pan and fry, honey-side down, for another 5 mins until caramelised and crisp.

Meanwhile, tip the mascarpone, icing sugar, vanilla and mixed spice into a bowl, and whisk well to loosen. Add the mincemeat and swirl through using a skewer or cutlery knife. Spread this over one of the croissants, sandwich the other on top, press down lightly, cut in half and divide between two plates. Best served straightaway.