Flamiche

To make the pastry, sift the 225g plain flour and ½ tsp salt into a food processor. Add the 60g butter and 60g lard, then pulse briefly until the mixture resembles fine breadcrumbs. Transfer the mixture to a bowl, then stir in the 50g cheddar cheese and just enough of the 2 tablespoons water for the dough to come together. Turn the dough out onto a lightly floured surface and knead briefly until it’s smooth. Roll it out thinly and use it to line a 23cm x 4cm loose-bottomed, fluted flan tin. Prick the base all over with a fork, then chill the pastry case for 20 minutes.