Stone soup from Almeirim (Sopa da pedra)

1. Soak the red kidney beans in plenty of cold water the night before; the next day drain them, put in a large pot with the water and bay leaves and boil for 30 minutes.

2. Add the pork neck in one piece, the chouriço, black pudding and bacon and simmer gently for another 45 minutes until the meat is tender and the beans nearly done.

3. Lift out the meats and cut into bite-sized pieces, and the sausages into rounds.

4. Add the chopped onion and garlic, sliced carrots and diced potatoes to the soup and cook for 20-25 minutes until everything is tender.

5. Return the meats, season with salt and pepper and cook for 5 minutes more; finally stir in the chopped coriander.

6. Serve piping hot in generous bowls with fresh bread – traditionally a washed pebble is placed in the bottom of each bowl.

Tip: Legend has it that a poor friar went begging saying he was "only" making stone soup, and the farmers added the beans, meat and sausage bit by bit – the pebble in the bowl honours the tale.