Portuguese "woodpecker" – beef bites with pickles (Pica-pau)

1. Cut the beef fillet into 1.5-2 cm cubes, season with salt and pepper and toss with half the crushed garlic.

2. In a large frying pan heat the olive oil and half the butter over a high heat and fry the meat in two batches, in a single layer, for 2-3 minutes so it's browned outside and juicy inside; remove.

3. Put the remaining butter, garlic, the bay leaf and chopped chilli into the pan and fry for 30 seconds.

4. Pour in the beer, stir in the mustard and boil for 3-4 minutes until the sauce has reduced by half.

5. Return the meat with its resting juices, add the sliced pickles and toss for 1 minute just to warm through.

6. Serve in a clay dish with toothpicks and plenty of bread – mop up the sauce with the bread.

Tip: "Pica-pau" means woodpecker: the name comes from pecking at the meat bites with toothpicks from the shared dish; you can use white wine instead of beer.