Brazilian cassava mash and dried beef bake (Escondidinho de carne seca)

1. The day before, cut the salted dried beef (carne seca) into large pieces and soak in cold water for 12 hours, changing the water 3-4 times. If you can't get carne seca, use smoked beef instead (and skip the soaking).

2. Cook the soaked beef in fresh water for 1-1½ hours until tender, then shred it into thin strands with a fork.

3. Soften the finely chopped onions in the oil for 6 minutes, add the crushed garlic and grated tomatoes and cook for 5 minutes, then stir in the shredded beef, season with pepper and fry together for 5 minutes; finally add the chopped coriander.

4. Peel the cassava, halve it, cut out the tough central core and cook in salted water for 25-30 minutes until tender; drain and, while hot, mash with the butter and warm milk into a smooth, silky purée; season with salt.

5. Spread half the mash over the bottom of a buttered ovenproof dish, add the meat, then the remaining mash; sprinkle the top with grated Parmesan.

6. Bake at 200 °C for 20-25 minutes until golden on top; rest for 5 minutes before serving.

Tip: Escondidinho means "little hiding place" – the meat hides under the mash. You can also make it with leftover roast chicken or prawns.