Melin’s Diabo
1 roast chicken
Cut meat into large chunks. Fry onions in oil, add tomato paste and simmer. Add all the meat except the roast pork. Add the sauces from the roast meats together with mustard, Lea & Perrins, wine, vinegar and enough water to just cover the meat.

Simmer for 30 mins then add in roasted pork, potatoes, and pickles. Simmer for another 30 mins or until all meats are tender. Taste and adjust the seasoning.
Separate the meat from the gravy and refrigerate overnight. Skim off the solidified fat from the gravy and heat the gravy together with the meat before eating. Add egg yolk mixed with water to the gravy when done. Serve with diced egg white on top.

Other meats such as vacca stoffado and porco vinho arlio may also be added.

1 roast duck
1kg roast pork
Reserved sauces from meats
2 large onions, chopped
3 tbsp. tomato paste
3 tbsp. strong English mustard
⅓ cup Lea & Perrins
⅓ cup white vinegar
Hoisin sauce and five spice powder if you don't have roast duck sauce
1 cup white wine
4 tbsp. chopped sweet pickle
2 boiled eggs

This dish was initially mispelt - I'm wasn't sure if is was supposed to be Diablo or Diabo.