Galician greens and bean soup (Caldo gallego)

1. Soak the white beans overnight. In a large pot, cover the drained beans, the chorizo and the lard with the cold water, bring to the boil and simmer gently for 60-75 minutes.

2. Wash the grelos (turnip greens), cut out the thick stems and slice the leaves into strips; if you can't get them, use curly kale or young cabbage leaves instead.

3. Peel the potatoes and "crack" them into large chunks – this releases starch into the soup and makes it creamier.

4. Add the potatoes to the pot and cook for 15 minutes, then add the greens and cook for 15-20 more minutes until everything is tender.

5. Take out the chorizo, slice it and return it; season with salt and leave to rest for 10 minutes – the soup "comes together" as it stands.

6. Serve in deep plates with bread.

Tip: Galicians say caldo is best the next day, and in winter they often eat it for breakfast.