Lahbichi finishes the potato salad with a drizzle of pomegranate molasses; if you want to get extra fancy, he suggests a sprinkle of pistachios to add both crunch and visual appeal. “Maybe it ...

If you're not on a diet, try a drizzle of pomegranate molasses in place of the lemon ... Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1½ hours, or until tender.

The dark and slightly bitter taste of the stout adds a layer of complexity, Boulud believes, and it counterbalances the sweetness of the cherries, sweet potatoes and molasses in the dish.