1. Preheat the oven to 220C/200C fan. Whisk 60g butter, 120ml oil and 60g flour, and then brush the tins with this mixture. 2. Melt the remaining 30g butter and leave it to cool slightly.

Baking the bread in leftover bean cans is also a fun twist on tradition, but if you don't have any, a 500g loaf tin will do.