1 - For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs.

2 - Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together.

3 - Tip out onto a lightly floured surface and knead briefly until smooth.

4 - Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin.

5 - Prick the base with a fork.