This immensely satisfying combination of boar and beans is cooked gently for hours, until the beans are soft and the meat is fork-tender. I once cooked a version of this dish in a great cast-iron pot in the glowing embers of a fire that we regularly stoked and raked as the hours of the evening passed. It turned out beautifully and we ate it around the smoky warmth drinking golden cider, with blankets around our shoulders. This version is cooked in the oven, but the principle is the same: a gentle, unrushed heat brings the best results. 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’ll get something equally delicious.