Makes 8oz/220g 

• 8 oz/220g plain flour
• ½ level teaspoon fine sea-salt
• 2 oz/55 g lard
• 2 oz/55 g unsalted butter
• 2-3 tablespoons of cold water

Sift the flour and salt into a large bowl. Add the butter and lard and ‘rub in’ until you have something approaching fine breadcrumbs. Keep it all light.

Sprinkle the water over and mix the dough with a round bladed knife until it starts to form lumps. Bring together to form a ball. Lightly knead until it is smooth and flatten into a disc. Chill for a minimum of 30 minutes.