Pies, Puddings and Pottages

To make the pastry sift the flour and salt into a large bowl.

Cut the butter into small chunks and add them to the bowl and stir them in loosely until all the butter chunks are coated in flour.

Make a well in the centre of the mixture and pour in the water, mixing until you have a firm, lumpy, dough.

Cover with clingfilm and place in the fridge for 30 minutes.

On a floured surface, place the dough and shape into a rectangle.

Roll the dough to about 20 x 50cm, keeping the edges straight and even. The rolled-out pastry should have a marbled effect from the lumps of butter.

Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter turn and roll out again to three times the length.

Repeat the folding and rolling out twice more.

Fold one last time, cover with clingfilm and place in the fridge for 30 minutes.

Place the chilled dough onto a floured surface and roll out to about 2mm thick.

Using a 12cm unfluted tart cutter cut out rounds.

Put the oil in the frying pan (it should be at a depth of 5mm) and heat until a piece of bread place in it sizzles and browns quickly.

Place the crispels in the oil, two at a time. Fry until they puff up and then carefully flip over and continue to fry. Both sides should be golden and puffed up.

Use a slotted spoon to transfer onto a plate covered in a few layers of kitchen paper.

Place the honey in the saucepan and heat until very runny.

Brush the pastries with the hot honey and serve.