Refrigerate for 15-20 minutes. On a lightly floured worksurface, roll out the dough to a thickness just less than a £1 coin. Using a 9cm/3½in round cutter cut out biscuits from the dough.

Lined up one after another, giant bowls of dough wait to be rolled, which Greg does by hand, before using a doughnut cutter to cut round fastnachts in a matter of seconds. Once they’re cut ...