Because this bread is so chewy and full of holes, it will soak up sauces and gravy like a sponge. I love it served with peri-peri chicken livers or spicy beef trinchado. It also goes well with soups and stews such as hearty beef and barley stew, meatball soup with vegetables and this wholesome beef vegetable winter soup. Of course, you don't have to just use it for dunking! Eaten fresh on the day it has been made, it's delicious just slathered in butter and jam, or served as part of a ploughman's platter with slices of meat and cheese. I like to turn it into an open sandwich, topped with ham and tomato, and perhaps a sliced hard-boiled egg. It's perfect for making bruschetta or the good old cheese on toast and let's not forget about garlic bread. You could also freeze slices of leftover bread and serve them toasted and topped with a fried egg and slices of crispy bacon for breakfast! The possibilities are endless - you are only limited by your imagination. My friend Penny went home the other day clutching half a leftover loaf of this bread, with the intention of turning it into beans on toast!