Migas with greens and garlic

Step 1: Put 14 oz dense day-old country bread in a bowl, dissolve half of ½ tsp salt in 1 ¼ cups warm water and sprinkle it over, tossing with your hands. Leave for 10 minutes, then squeeze handfuls firmly; the bread should feel heavy and damp, not dripping.

Step 2: Heat 2 tablespoons of 2 tbsp extra virgin olive oil in a wide frying pan over a medium heat. Add 9 oz thin asparagus, grelos or turnip tops and the rest of ½ tsp salt and stir-fry until bright green and just tender. Tip onto a plate.

Step 3: Add the rest of ¼ cup extra virgin olive oil to the pan and lower the heat to medium-low. Add 5 cloves garlic and cook until pale gold and fragrant; take care, as burnt garlic turns the whole dish bitter.

Step 4: Stir ½ tsp sweet paprika into the oil for a few seconds, then add the squeezed bread. Mash and turn it with a wooden spoon, pressing it against the pan, until it soaks up the oil and turns into a coarse, sticky mass.

Step 5: Fold the greens back in. Keep turning and pressing for another few minutes; you'll hear a gentle sizzle as the outside crisps. Avoid the common mistake of adding more water or oil when it looks dry: keep working it and it will come together.

Step 6: Tilt the pan and use the spoon to roll the mass into a fat log against the side. Leave it on a medium-low heat, turning once, until both sides are golden and crusty.

Step 7: Slide onto a warm plate, scatter with 2 tbsp fresh coriander and serve hot.