Preparation

The day before, remove the skin and fat from the meat and cut into cubes. Season with fig brandy, paprika and half the wild thyme. Do not add salt.

Put olive oil in the cataplana and when hot, add the previously drained meat, and stir together. Set the meat aside.

Dice the onion, garlic and pepper and add to the oil. Cover and cook for 3 minutes.

Add the bay leaves, thyme, chilli, wine and marinade. Mix from bottom to top and then add the tomato, meat, figs, spices and herbs.

Adjust the salt, cover and cook over a medium heat for 4-5 minutes.

Open the cataplana and add the roasted hot potato cut into rounds.

Decorate with wild thyme leaves and serve.