Baião de dois

Step 1: Put the 7 oz dried black-eyed peas, 5 cups water and 1 bay leaf in a large pan, bring to the boil and simmer, half covered, for 20–25 minutes until tender but not falling apart. Drain, keeping every drop of the dark cooking water.

Step 2: Measure 600 ml of the bean water (top up with water if needed). In the same pan, heat the 2 tbsp olive oil over a medium heat and fry the 1 onion and ½ green pepper for 5 minutes until soft. Add the 3 garlic cloves and 1 tsp smoked paprika and fry for 1 minute.

Step 3: Add the 9 oz long-grain white rice and stir for 2 minutes to coat every grain in oil; they'll turn slightly translucent at the edges. This helps the grains stay separate.

Step 4: Pour in the measured bean water and the 1 ½ tsp salt, bring to the boil, then add the beans. Cover, turn the heat to its lowest and cook for 15 minutes without lifting the lid, until the liquid is absorbed and you see little steam holes on the surface.

Step 5: Meanwhile, brown the 7 oz queijo coalho or halloumi cubes in a dry non-stick pan over a medium-high heat for 3–4 minutes, turning, until golden on most sides.

Step 6: Fold the cheese, 2 tbsp clarified butter (manteiga de garrafa) or ghee, 4 tbsp fresh coriander and 3 spring onions gently through the rice with a fork. Cover and leave off the heat for 5 minutes so the cheese softens and the butter soaks in. Serve hot.