Firstly, make the cider salt. Combine the salt with the cider in a small frying pan and bring to a very gentle simmer. Continue to cook until all the liquid has evaporated and there is a cider-flavoured salt left in the pan. Remove and set aside until required

To make the butter, place the cream in the mixer and whisk until it splits from the milk, then pour everything into a piece of muslin set over a colander

Allow the buttermilk to drain off, then tightly squeeze the muslin to make sure all of the milk has drained out

Spread the butter onto a sheet of parchment and sprinkle liberally with the cider salt. Roll the sheet of butter up into the rough shape of a Swiss roll, using the edge of the parchment to aid you. Once you have rolled the butter into a neat cylinder, leave in the fridge to firm up

To make the bread, peel the potatoes and cut into large chunks. Submerge in a pan of cold, salted water. Bring to the boil and cook until tender

Drain off the liquid, allow to steam in a colander for a few minutes and then mash. Allow to cool completely

Mix the flour and cool mashed potato well in the bowl of a kitchenaid blender and add the salt

Add the lard and milk to a pan and gently melt

Gradually add the hot liquid to the mash and flour mix along with the water and yeast, using a kitchenaid fitted with a dough hook. Once incorporated, knead for 12 minutes

Cover the dough lightly with cling film and set aside to prove for 3 hours

Knock back and knead the dough for 10 minutes. Cut the dough into 80g portions and place in some greased and lined mini loaf tins. Leave to prove until well risen

Preheat the oven to 180°C/gas mark 4

Bake the loaves in the oven for 12 minutes, then turn and bake for a further 3 minutes so they are evenly nice and golden all over. Remove from the oven and allow to cool

Serve the bread with plenty of Guernsey butter