Sardinhas Assadas for a dinner party — went down extremely well

I made Sardinhas Assadas for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The bright with olive oil and garlic profile was the main talking point — no one had quite experienced chouriço used that way before.

pastéis de nata originated in Belém monastery in the 18th century. I explained the a Lisbon tasca restaurant context as I served it which helped people appreciate it fully. Port wine was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.