Bulgarian bread porridge with milk and cheese (Popara)

1. Cut or tear the bread (ideally a day or two old), crust and all, into 2-3 cm cubes and divide between 4 deep bowls.

2. Bring the milk to the boil with a pinch of salt.

3. Meanwhile melt the butter in a small pan.

4. Ladle the hot milk over the bread and leave for 2-3 minutes so the bread soaks it up without falling apart completely.

5. Generously crumble the cheese (sirene) on top.

6. Drizzle with the melted butter and serve at once, piping hot.

Tip: Popara is the lifeline of Bulgarian village breakfasts and leftover bread; as a childhood taste it's still the ultimate comfort food for many. It's also made with hot sweetened tea instead of milk; you can use feta instead of sirene.