Wild boar beans

This hugely pleasing combination of rich gamey boar and light delicate beans is cooked gently for hours, until the beans are breaking up and the meat is fork-tender. It’s the kind of all-in-one supper to cook on a cold wintry night when complete sustenance is required. Mustard and molasses give the boar a dark, sweet flavour I really like. If you can’t lay your hands on boar, use pork instead. You could make this dish a day or two in advance as it will only improve with age.