Place the flour, salt, sugar, yeast, coriander and basil in a large mixing bowl. Using a wooden spoon, slowly mix in a little water until the mixture forms into a pliable dough.
Place the dough on a floured surface and knead well until it feels elastic.
Return the dough to the bowl, cover and chill in the refrigerator for 1 hour.
Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 60cm by 30cm.
Roll out the chilled butter into a rectangle about 1cm thick, around 20cm by 30cm.
Place the butter rectangle in the centre of dough rectangle, so it covers around a third of the dough.
Fold the remaining dough thirds over the butter layer, so that the dough is now in 3 layers.
Return the dough to the refrigerator to chill for a further hour.
Scatter some more flour over your table and roll out the dough to a rectangular shape, around 60cm by 30cm.
. Repeat the folding process, then return the dough to the refrigerator for a further hour.
. Repeat this process of folding and chilling two more times, then wrap the dough in cling film and set it aside to rest overnight.
. Using a rolling pin, roll out the rested dough to 3mm thickness.
. Cut the rolled out dough into 10 squares, each square 20cm by 20cm.
. Cut each square diagonally, making 2 triangles from each dough square.
. Place the dough triangles on a lightly floured surface with the narrow point facing away from you.
. Place a slice of Parma ham and a piece of cheese on the dough triangle.
. Roll each dough triangle up over the ham and cheese filling and curl the dough roll around into a traditional crescent shape.
. Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 1 hour, 30 minutes.
. Preheat the oven to 200°C/gas 6.
. Lightly egg-wash the croissants and bake for 10-15 minutes until golden brown.