Add the yeast and 1 tsp of the sugar to the water and stir, set aside while you prepare the rest.

Add the flour, salt and remaining sugar to a bowl, mix, then add the lard and rub in with your fingertips until like breadcrumbs.

Make a well in the middle and add the yeasty water.

Start the mixing with a spatula then get stuck in with a hand. It’s a wet sticky dough.

Once well combined, cover and leave for 15 minutes.

Have a bowl of cold water close by, dip your hand in the water and grab one corner of the dough, stretch it up and fold over the top of the rest. Do that with 4 corners then flip the whole thing over.

Cover and leave another 15 minutes.

Do this another 3 times, you will feel the dough getting smoother and more stretchy with each session.

Finally, do some coil folds, where you lightly wet both hands and pick up, let it stretch out then fold it over itself.

If you do this a couple of times it will form more of a cohesive ball, place into an oiled Tupperware or bowl, cover and leave to double in size.

Then place in the fridge overnight.

Next morning, remove from dough onto a floured work top, and with floured hands fold over and weigh, then divide into 9 portions.

Taking each piece, fold the corners into the centre, turn over and roll to a ball with your hand, then roll it all over in course rice flour.

Oil your baking tray and dust it well with the course rice flour, then lay your rolls into it, 3 x 3 evenly spaced out.

Cover and leave to double in size, they will be touching each other. I start the bake at a preheated 240c for 8 minutes, changed top heat for 10 minutes, then finished with the grill on till I achieved the char level I wanted.

I expect 240c in a standard fan oven for 15-18 minutes will suffice, plus the extra char with the grill element.