Nikki South cooks vegetarian beans casserole with pomegranate molasses cooked in a slow-cooker recipe by on Food and Drink with Tom Kerridge.

Nikki says: “Molasses are the secret ingredient in Boston baked beans – they give a savoury depth to this delicious slow-cooked dish.”

The ingredients are: 200g dried haricot beans, 1 onion, finely chopped, 1 x 400g tin chopped tomatoes, 4 tbsp pomegranate molasses, 3 tbsp tomato purée, 2 tbsp brown sugar, 2 tsp smoked paprika, ½ tsp ground cloves and 2 tsp mustard powder.