Glossary of food terms: M

Molasses

A thick, dark, heavy syrup that is a by-product of sugar refining. It's far less sweet than syrup or honey and the darker the molasses, the less sugar it contains. Molasses has a slightly bitter flavour that's favoured in traditional North American recipes such as Boston baked beans and it also goes into the making of rich fruit cakes, gingerbread and treacle toffee.

• Balsamic, maple and molasses-dipped roast lamb
• Swordfish with pomegranate molasses
• Warm pear tart