Mainland Portugal

The use of plastic 'corks' in wine bottles is causing problems in the cork growing areas of Spain and Portugal. The cork oaks are mature trees which are periodically stripped of bark to make corks. The oaks plantations provide a varied habitat for wildlife and there are great concerns that the reduced demand for real cork will mean that the cork oaks will be dug up and the habitat lost.

Cork-Stripper's Pottage (Sopa de grao)

Serves 6-8

  • 500g chickpeas, soaked overnight
  • 2 litres cold water
  • 1 whole head of garlic
  • 1 bay leaf
  • 1/2 teaspoon coriander seeds
  • 6-8 black peppercorns
  • 1-2 short lengths ham bone or 1 bacon knuckle
  • 1-2 onions, peeled and roughly chopped
  • 1 stick celery, chopped
  • 1 carrot, washed and chopped
  • 100g cured Portuguese chourico or any paprika-spiced dried sausage, sliced
  • 4 tablespoons chopped fresh coriander or parsley
  • 2 tablespoons chopped mint
  • 1 tablespoon chopped oregano or marjoram

To finish

  • 2-3 large potatoes, peeled and chunked
  • 250g spinach, washed and shredded
  • salt & pepper
  • 2 tablespoons olive oil

Drain the chickpeas and put them in a pan with the water. Bring to the boil. Skim off the grey scum.

Singe the garlic head in a flame until the papery covering blackens at the edges. Throw it in with the chickpeas. Add the bayleaf, coriander seeds, peppercorns and the ham bone or bacon - the onions, celery, carrot, sausage, and herbs can go in after the first hour. Bring to the boil, turn down the heat, lid and cook for 2 - 3 hours, until the chickpeas are quite soft.

Keep the soup at a gentle boil - don't let the temperature drop - and don't add salt. If you need to add more water use boiling water. 30 minutes before the end of the cooking add the potatoes and 10 minutes before the end add the spinach.

Just before serving add the salt and pepper and stir in the olive oil.