Yasmin Khan showcased her Iranian fesenjoon (Fesenjan) chicken stew / hotpot recipe on Nigel Slater: Eating Together.

Nigel says: “This nutty chicken stew boasts deliciously subtle layers of flavour thanks to pomegranate molasses, tomatoes and spices.”

The ingredients are: 250g walnut halves, 2 ice cubes, 125ml pomegranate molasses, plus extra to taste, 1 tbsp concentrated tomato purée, ¼ tsp ground cinnamon, 2 tbsp caster sugar, plus extra to taste, 2 tsp salt, 1 tsp freshly ground black pepper, 800g bone-in chicken thighs, skin removed, pomegranate seeds, to garnish (optional) and steamed rice, to serve.