Mix the flour and salt and add the butter, squashing the pieces between your thumb and forefinger, without rubbing them in or breaking them up.

Place a jug on a weighing scale add the juice from the lemon and then top up to a weight of 125 grams.

Stir in most of the liquid to form a ball of dough, using the remainder to pour on any dry-looking patches of flour.

Bring the dough together into a single mass and place on a well-floured worktop. Shape it into an approximate rectangle, then use a rolling pin to roll it into a large rectangle around 30 cm wide and 20 cm deep. Ensure you keep your work surface well-floured because the dough is quite sticky at first.

Fold the sides into the centre of the rectangle and then fold it in half, so it looks a little like a book. Allow it to rest for 2 minutes. Turn it 90 degrees clockwise and then roll it out again, roll it out thin enough to flatten the cubes of butter.

Fold up and roll out one more time, before wrapping in cling film and allowing it to rest in the fridge for 30 minutes, and roll out as required.