Sopa de tomate alentejana (Portuguese tomato soup) comes from the Alentejo, in southern Portugal, a region known for...

Bacalhau com natas (codfish with cream) is a fan favourite that makes everyone fall for salted codfish. Hearty,...

Pêras bêbadas (drunken poached pears) are a great dessert, especially for grown-ups. Like many Portuguese dishes, it uses...

Mexilhões (steamed mussels) are a quick and healthy starter, perfect for a light seafood meal. Ingredients (serves 4)...

Frango piri piri (peri peri chicken) is one of the spiciest and probably the most famous Portuguese recipes....

Camarões à guilho (garlic shrimp) is a favourite from our kitchen. Quick and full of flavour, it will...

Farófias are a very traditional Portuguese dessert: soft meringue clouds poached in milk and served with a runny...

Peixinhos da horta (Portuguese green bean tempura) is one of the oldest recipes in Portuguese cooking, with roots...

The bifana (pork loin sandwich) is one of the most loved sandwiches in Portugal, and a perfect example...

Bacalhau à Gomes de Sá: codfish baked with potatoes, onion, egg and olives. A Porto classic.

Garden fishes with no fish and a soup made with a stone: five Portuguese recipes with funny names...

From medieval custards to the monks of Belém and the bakeries of Macau: the story of the egg...

Bacalhau à Minhota: fried codfish with paprika, fried potatoes and sautéed onions and peppers.

Bacalhau com broa: codfish layered with greens under a golden cornbread crust.

Salt, black pepper, cumin, paprika, cinnamon and bay leaves: the seasonings behind Portuguese food, and their history.

Bacalhau à Lagareiro: roasted codfish with smashed potatoes and garlic-infused olive oil.

Minhota, Lagareiro and Brás: a local's top three codfish dishes, with recipes to make them at home.

How to make caldo verde, the classic Portuguese green soup with collards, potato and chouriço.

Bacalhau à Brás: shredded codfish, crispy straw potatoes, onion and egg. A Lisbon classic.

How a small South American chili pepper travelled with the Portuguese and changed kitchens all over the world.

How to make the puff pastry for Portuguese egg tarts (pastel de nata), step by step.

The classic pastel de nata recipe: creamy custard in crisp puff pastry, baked at high heat.

Portuguese rice cooked with chouriço sausage, onion and garlic. Simple home cooking.

Pork cheeks slowly braised in red wine, tomato, paprika and cumin. A Portuguese comfort dish.

Crispy Portuguese codfish fritters (pataniscas de bacalhau), an easy savoury snack.

Clams cooked with garlic, coriander, olive oil, white wine and lemon. A classic Portuguese starter.

A traditional Portuguese codfish bake from the 1940s, with carrots, béchamel and a golden cheese crust.

Goat stomach filled with rice, goat meat and ham. A regional Portuguese delicacy for adventurous eaters.

Beyond Belém: a local's picks for the best Pastel de Nata in Lisbon, and how to make your...

From the Romans to the Age of Discovery, the story of Portuguese olive oil, the liquid gold of...