The best grazing board

Put the flour, sugar and salt into a mixing bowl and add the cubes of cold butter. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.

Make a well in the centre of the flour mixture and add the buttermilk. Stir well to form a soft dough, then wrap the dough thoroughly and chill for at least 1 hour (the dough will keep like this for up to 2 days).

When ready to bake, preheat the oven to 190ºC, gas mark 5. Lightly dust the work surface with flour, then roll the dough out thinly into a large rectangle. Transfer to a large, flat baking sheet. Use your hands to stretch it, so it covers the entire tray

Brush the cracker dough with the beaten egg and sprinkle over the seeds and salt. Bake for 25-30 minutes, turning the tin around halfway to ensure a rich, golden brown bake all over.

Remove from the oven and immediately score into large triangles using a sharp knife (you don’t need to cut all the way through), then leave to cool completely. Break into shards and store in an airtight container for up to 5 days, or until ready to eat.