1 garlic bulb, cloves peeled
1 small leek, roughly chopped
1 onion, finely chopped
large bunch flatleaf parsley, finely chopped
freshly ground pepper
2 large handfuls spinach
150g/5½oz dried white beans, soaked overnight in cold water and drained
150g/5½oz dried chickpeas, soaked overnight in cold water and drained
1 bay leaf
sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
olive oil, for frying
1 tsp pimentĂłn de la Vera dulce (sweet Spanish smoked paprika)
4 free-range eggs
150ml/ÂĽ pint full-fat milk
salt cod skin (see below)
250g/9oz salt cod, soaked for 24–48 hours in cold water, (changing the water every 12 hours)drained, skin removed and reserved
250g/9oz stale bread, crusts removed