Proper baked beans

There's nothing posh about these baked beans – they're just done properly, without all the rubbish. Plus they're actually baked, like baked beans should be, and taste awesome to boot.

You can swap the butterbeans for haricot or cannellini beans, which would be the more traditional choice, although they can be harder to come by. I like to use beans from jars as opposed to tins, as I find the quality is better, and I can include the juices in my recipe.

Dried beans that have been soaked overnight would also work, but need to be cooked first. Tinned are fine too, but when I use these I make sure I drain and rinse them, as I don't like the taste of their brine.

I've use liquid smoke here, for that extra hit of flavour, but if you can't get hold of it, it's by no means essential.