Baked beans are a timeless comfort staple, whether you're rustling up a full English or simply dolloping them onto toast. Yet tinned beans of any variety can often taste rather lacklustre, one-dimensional and uninspiring. I was keen to discover whether there's a quick way to elevate them to café or restaurant standards. To mark the launch of their latest cookbook, More Plants , I approached Ian Theasby from plant-based cooking duo BOSH (alongside Henry Firth) for his straightforward hack to