240g of plain flour, 180g of butter, 40 ml of water and a pinch of salt. Mix together, chill, roll-out, bake and indulge. This beautifully simple recipe, known to pastry chefs the world over, came to me from my Mum, who most likely got it from hers. It’s a recipe that has, and forever will, stand the test time.

I use this recipe for both sweet and savoury dishes. My current favourite is this rich and indulgent spinach and ricotta pie, which reminds me of a similar pie my Mum made when I was growing up. I hope you enjoy this as much as I do.