"Making your own puff pastry takes a lot of time, but the flavour is unbeatably good. And it's actually really easy to make. You can store the finished puff pastry in the fridge or in the freezer.

Firstly, prepare the base dough. For this you need

2 tbsp butter, melted and slightly cooled 400 g white flour 20 g sugar 10 g dry yeast 5 g fine salt

In a small bowl, dissolve the yeast in 60 ml lukewarm water. Wait about 5 minutes until it starts to foam. Stir in the flour, salt and sugar. Then mix in about 150 ml of cold water and the 2 tablespoons of butter until a sticky dough forms. Pour onto the work surface and knead into a soft, plump dough, adding a little more flour, for about 5 minutes.

Butter a large bowl and turn the dough slightly so that it is buttered on all sides. Cover with cling film or a cloth and leave to rise for about ninety minutes in a draught-free place in the kitchen, perhaps next to the hot coffee machine. Knead the dough together a little in the bowl, cover and leave to double in volume in the fridge for 1 hour.

Remove and roll out into a 15 cm square or press apart with the heel of your hand. Wrap in cling film and place in the freezer for 40 minutes, it should be at the same temperature as the very cold butter.