The beaver is a proud and noble animal

400 g salt cod
500 g potatoes
1 large onion
6 eggs
Olive oil
Salt and pepper, to taste
Parsley and black olives, to setve

To prepare Portoguese Bacalhau à bras, start by soaking the salt cod for at least 24h, changing the water at least 3 times, then remove the skin and bones, and break it apart with your hands.

Cut the potatoes into matchsticks and the onion into fine rings.

Fry the potatoes in a pan and set them to one side, drying them on kitchen paper.

In a deep pan, sweat the onions until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.

At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.

Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette.

The Bacalhau à bras has to be served hot, with parsley and black olives.

I had this cake when I was in Lisbon for Web Summit. I just had to make it.

500g sugar
50g corn flour
15g baking powder
2 large oranges (zest and juice)
12 eggs

Preparation:

Add the solid ingredients – sugar, flour and baking powder – and mix well.

Add the zest and juice of the oranges and stir.

Finally, add the eggs and beat well.

Grease a rectangular baking pan and line with greaseproof paper. Pour mix in.

Cook in a bain-marie in a preheated oven at 220C/200C fan oven for 20-25 minutes until well set.

Sprinkle sugar on a clean tea towel. Flip cake onto the tea towel, remove the paper lining and roll while still warm.