How do you improve on a beef sarnie? Marinate the meat in its own bulky,cook it in oil and serve with lashings of butter. Plus: celebrate an underrated vegetable and bake a cake you have to eat with a spoonI’m sharing one of my favourite recipes this month – pão de ló, a dessert with a remarkable backstory. The recipe came from the Portuguese convents and monasteries where egg whites were used to clarify wines and starch the gowns. The leftover yolks made their way into the kitchen and were typically mixed with sugar or caramel, or fats and fruits or red wine. Portugal’s traditional desserts are all based on these ingredients,but this must be the very best one. I’ve also twisted our notorious piri-piri chicken recipe to do a welcome fuss of brussels sprouts – the unloved vegetables that don’t get enough attention at this time of year. First, though, and a real treat to see us through the final weeks of winter – a traditional Portuguese beef sandwich that packs a real punch.
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Source: theguardian.com