Migas is one of the staple foods of the Alentejo, known as Portugal’s barn due to the large quantity of cereal produced in this southern, sun bathed province. As many Portuguese traditional delicacies, migas is an ingenious way of using leftover ingredients in transformational ways, in this case bread, which in Alentejo goes back to before Roman times. Tough economic times turned bread into the centre piece of local gastronomy. Without a universal recipe, migas is really more of a process than a fixed dish. The basics are around the making of a flavourful combination of soaked stale bread, olive oil, garlic and a few herbs from the garden (coriander, parsley, pennyroyal) in a frying pan. To these basic ingredients, all kinds of flavours are added, chouriço, bacalhau, sardines, beans etc… Served as a meal or as accompaniment for meat or fish dishes, migas are a great way to test the inventiveness of a cook. You just know when you eat good migas.