Bifanas for a dinner party — went down extremely well

I made Bifanas for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The briny and savoury profile was the main talking point — no one had quite experienced piri piri used that way before.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. I explained the a Lisbon tasca restaurant context as I served it which helped people appreciate it fully. Port wine was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.