Green Purée/Esparregado de Espinafres

This is traditional accompaniment for roast meats, particularly popular as the vegetable dish served with roast kid (cabrito). This recipe replaces the usual use of “nabiças” (the shoots of young turnip greens) for a mix of spinach and spring greens.

Bay Leaves/Louro

Dried Bay Leaves/Folhas de Louro

Roast Pork Shoulder/Pá de Porco Assada

This recipe is based on the standard Portuguese way of roasting pork with a marinade of roasted red pepper paste, garlic, red wine vinegar and white wine. Relatively cheap cuts such as shoulder work particularly well. Although somewhat fatty they hold imense flavour and make for a fantastic slow roast with rich and deep-flavored juices.

Roast Pork Shoulder