Sopa de pan

Step 1: Heat the oven to 350°F. Brush 10 ½ oz day-old bolillos or white rolls with 1 ⅜ oz butter and bake on a tray for 12–15 minutes, until dry and golden right through.

Step 2: Meanwhile bring 5 cups vegetable stock to a simmer with 1 pinch saffron threads, ½ tsp dried thyme and 2 bay leaves. Add 2 potatoes and 2 carrots and cook for 8 minutes, then add 5 ½ oz green beans for 3 minutes, until all are just tender. Lift the vegetables out with a slotted spoon and keep the broth hot.

Step 3: Fry 1 very ripe plantain in 3 tbsp vegetable oil over a medium heat for 2 minutes a side, until caramelised and golden. Drain on paper, then fry 1 onion in the same pan for 5 minutes.

Step 4: Blend the fried onion with 4 ripe tomatoes, 2 garlic cloves and 1 tsp salt until smooth, pour back into the pan and simmer for 8 minutes until it thickens and darkens a shade.

Step 5: In a deep 25 cm baking dish, layer half the bread, half the vegetables, plantain, 3 hard-boiled eggs and 1 oz raisins, and half the tomato sauce. Repeat the layers.

Step 6: Pour the hot broth slowly over the top, about 900 ml, until it comes almost to the top layer. Common mistake: drowning it all at once; add it gradually so the bread absorbs it and the dish does not overflow.

Step 7: Cover with foil and bake for 20 minutes, until bubbling at the edges and the bread is soft and swollen. Rest 5 minutes and serve in deep plates, with a ladle of the remaining hot broth if you like it wetter.