”This is a hearty Greek baked-bean dish that I often make in big batches for work. I love the earthy herbs and greens, and the sweetness from the honey and cinnamon brings a soothing, homely element to the meal. Eating it the next day lets the flavours mingle and develop even more.” – Rupy Aujla This recipe is from The Doctor’s Kitchen: Eat to Beat Illness by Rupy Aujla (RRP £16.99 Harper Collins). See our recipes for classic baked beans, a Mexican-spiced version and these smoky Boston baked beans too.