Brazilian toasted cassava flour with bacon (Farofa)

1. Cut the bacon into small dice and fry in a large pan over a medium heat, without fat, for 6-8 minutes until crisp.

2. Add the butter and finely chopped onion and cook for 5 minutes until the onion is golden.

3. Add the cassava flour and toast, stirring constantly, for 5-7 minutes until evenly golden, fragrant and sandy-crumbly – don't leave it, it burns quickly.

4. Season with salt (carefully – the bacon is already salty).

5. Take off the heat and stir in the finely chopped parsley.

6. Serve in a small bowl: sprinkle it over feijoada, grilled meat or beans to soak up the juices.

Tip: On the Brazilian table farofa is like salt and pepper for us – it goes with everything; the crunchy texture is the point.