On a rainy day like this, I wish I could tuck into a steamy pot of this comforting Portuguese "porridge". It looks like rice, but it's actually made of homemade BREAD.

The bread is kept for a day so it stiffens and won't disintegrate too much when cooked in fish stock – it breaks apart just enough to form a "congee". Providing loads of flavour and a firm, meaty bite are chunks of bacalhau (salt cod) scattered throughout, while a raw egg yolk mixed in thickens and binds the dish.