Make the Pastry:

Put the flour and salt into a large bowl

Cut the butter into 1cm cubes and add to the bowl. Toss with the flour

Add 150ml of the lemon & water mixture and stir with a blunt metal knife, incorporating all of the flour as you mix. If it is too dry add more water as necessary. The dough should come together to form a soft ball, but it should not be 'wet' or sticky.

Dust the worktop & your rolling pin with flour, then roll out the pastry dough to form an oblong about 2cm thick. Lift one short edge of the pastry and fold it over the middle, then do the same with the other edge of the pastry to make three layers. Turn the pastry 90 degrees, then re-roll.

Repeat this process three more times then wrap the dough in clingfilm and chill in the fridge for 45 minutes

Prepare the fillings:

While the dough is chilling prepare the spinach. Melt a knob of butter in a medium saucepan, then add the spinach. Stir until it just wilts (about 1 minute). Remove the spinach from the pan and allow to cool slightly, before squeezing out the excess liquid. Set aside to cool completely

Next rip the ham into shreds and chunks using your hands

Drain the peppers from the jar liquid and blot dry. Slice into strips

Drain the mozzarella and rip into small pieces

Preheat the oven to 200°C/ 400°F/ GM6

Assembling the Picnic Rolls:

Flour a clean worktop and roll out the pastry to a large rectangle approximately 60cm x 20cm

Cut the pastry into 6 rectangles measuring approximately 20cm x 10cm. Lay the rectangles side by side, with the short edges facing you.

Begin to load up the fillings. Start 5cm from the short edges nearest to you, share the ham out across the six rectangles. Next add the spinach, followed by the pepper strips and finally the buffalo mozzarella. Grind a little black pepper over each pile of fillings. There is no need for salt as the ham and pastry are already sufficiently salty.

Brush a little beaten egg along the opposite short edge of the pastry, then fold the short edge that is closest to you over the filling and roll them up towards the opposite end.

Lay on a baking sheet (lined with baking parchment). Brush the tops and sides of each roll with more egg, then make three diagonal slits across the top of each roll

Bake for 25-30 minutes until golden and crisp.

Remove the baking sheet from the oven, taking care with the hot fat. Slide the rolls onto a wire rack to cool

Either eat whilst still warm or store in the fridge until ready to be eaten. Remove 1 hour before serving to come up to room temperature. Keeps in the fridge for 2 days