Porto's "little Frenchie" sandwich (Francesinha)

1. For the sauce, soften the finely chopped onion and garlic in the butter for 5 minutes, add the tomato purée, pour in the beer and stock, add the bay leaf and chilli and simmer for 15 minutes; mix the cornflour with 2 tablespoons of water, stir it into the sauce, boil for 2 minutes, then remove the bay leaf and blend until smooth.

2. Cut the beef fillet into 4 thin slices, season with salt and pepper and sear in a hot pan in a little olive oil for 1 minute per side; fry the lengthways-halved frankfurters and thinly sliced chouriço in the same pan.

3. Toast the bread; on 4 slices layer the ham, beef, frankfurters and chouriço, then top with the other 4 slices.

4. Put the sandwiches on ovenproof plates or a tray, cover the tops and sides completely with the cheese slices and bake at 220 °C (or under the grill) for 5-6 minutes until the cheese melts and drips down.

5. Meanwhile fry the eggs in the remaining oil and slide one on top of each sandwich.

6. Pour plenty of hot sauce over them and serve immediately with chips.

Tip: A francesinha is no light dish – it's Porto's favourite hangover cure and a whole lunch in one; if you want it lighter, leave out the fried egg or the chouriço – the sauce is what really matters.