• Various bits of salted pig and beef, totalling about 500g
• Two raw chorizo
• 250g dried black beans
• Five shallots, finely chopped and separated into four for the stew and one for the salad
• Seven cloves of garlic
• Three bay leaves
• Two cloves
• Four bell peppers, cored and chopped, two for the stew and two for the salad
• Six good, medium sized vine tomatoes
• Two blood oranges
• Two limes
• A big bunch of coriander

Two days before you want to eat, soak the beans in fresh cold water with a fair amount of salt. Ignore the luddites and old wives who tell you this has some kind of deleterious effect – it just seasons them throughout. Leave overnight in the fridge.

Sear the salted meats, but not the chorizo, in a little oil over a high heat in a big, big pot, probably the blue Le Creuset if we’re being completely honest with one another. When they have taken on some colour, take them from the pot and throw in the four shallots, garlic and bell pepper. Cook quickly, pulling the colour off the bottom of the pan, then add the beans, the two of the tomatoes, the cloves, the bay, the sliced raw chorizo and enough fresh cold water to cover it all by a couple of inches. Don’t add salt! The meat should season it plenty.

Bring up to a simmer and maintain for five hours, topping up with water if it gets too low. Skim the scum from the top after twenty minutes, but after that it should be low maintenance – a stir once every hour or so. After four hours, add the finely chopped stalks of a bunch of coriander. You’ll know it’s done when the meat and beans are tender and the vegetables have melted into the sauce. Chill overnight.

The day you want to eat, very finely dice a shallot, salt it and macerate it in the juice of two limes. After half an hour, add the juice of one blood orange and put to one side. Make a salad by coring and dicing four tomatoes and two bell peppers. We don’t want any watery goop from the seeds of the tomato. Segment the orange and slice each segment into three pieces. Finely chop the coriander leaves and mix everything together. Make a dressing of the macerated shallots, lime juice, orange juice and an equal part olive oil. Taste, season and serve over warmed bowls of feijoada.