Mix the yeast, sugar, and water, and set aside.

In a large bowl mix the flour and salt.

Slowly add the liquid and use a fork to bring it together.

Once combined turn out onto a floured work surface and knead until it is elastic and smooth. You might need to sprinkle more flour over to knead in if the mixture is too wet and sticking.

Form into a ball, place into a large bowl, score the top with an X, cover in clingfilm and put in a warm place for about an hour to allow it to expand in size (this is called proving).

Measure out your butter and lard and cut into small pieces in a bowl to allow it to come to room temperature if it isn’t already.

After the dough is proved return to a lightly floured work surface and knead very gently before rolling out to a rectangle shape that is about 2/4 of an inch thick. Have the short edge facing you.

Beat the butter and lard together with a wooden spoon so it’s smooth and roughly split into 3 in the bowl.

Using your hands, smear one-third of the butter and lard mixture over the lower two-thirds of your rectangle. Fold the top half (without the mixture) over onto the middle third, and then the bottom third up on top of that.

Wait approximately half an hour and repeat the process again, but roll the dough the opposite way to how you have folded it.

Wait another half hour and repeat for the last time, turning the dough again to roll the opposite way. You are basically creating layers in the pastry with the butter/lard mixture in between.

Roll the dough out to about ¾ of an inch thick and divide into around 15 pieces which you can then gently shape into rounds. Put these on a lightly floured baking tray (or two) and cover with a large plastic bag or lose cling film, and then allow to prove for a further 30 minutes. You’ll want to space the rounds out to allow them to expand.

Meanwhile preheat the oven to 200C/400F and when the butteries have finished proving place them into the oven for 15-20 minutes. Keep a close eye on them from the 15-minute mark! They should turn golden brown.

Remove from the oven and move to a rack with a plate or paper towels underneath so they’re not sitting in the fat on the tray.

Allow to cool slightly before eating, or save for later! Serve with jam, or if you dare, even more butter!