Dirkosh

Step 1: Heat the oven to 194°F (176°F fan) and line two baking trays with baking paper.

Step 2: Tear 6 leftover injera into pieces roughly 5–8 cm across and spread them in a single layer on the trays, without overlapping. Sprinkle with ½ tsp fine salt if you plan to snack on them.

Step 3: Dry in the oven for 2½–3 hours, turning the pieces once halfway, until they are completely crisp and snap cleanly when bent. On a hot dry day you can do this in the sun over 1–2 days instead, covered with a mesh cloth.

Step 4: Leave to cool fully on the trays for 30 minutes. Storing it while it is still warm or even slightly bendy is the common mistake: the trapped moisture turns it mouldy within days.

Step 5: Pack into a dry airtight jar or tin. Kept dry and away from steam, dirkosh lasts about a month; throw it out if it smells musty or shows any spots.

Step 6: For fasting firfir, cook 1 red onion in a dry pan over a medium heat for 5 minutes until soft, then add 3 tbsp vegetable oil, 2 tsp berbere and 1 tomato and fry for 4 minutes until the oil turns deep red.

Step 7: Pour in 1 cup hot water, bring to a simmer, then add 2 large handfuls of dirkosh and stir for 2–3 minutes, until the pieces have drunk up the sauce but still hold a little bite. Serve straight away.