Put the freekeh in a fine sieve and rinse under cold running water.

Transfer the freekeh to a small saucepan, cover with plenty of fresh cold water, and leave to soak for 15 minutes.

Using a small knife, make a vertical cut along the length of each romano pepper, keeping the stem intact.

Gently prise open the peppers, then scoop out and discard the pith and seeds.

In a medium bowl, whisk 300 g of the passata, 350 ml cold water, 2 tbsp of olive oil, the pomegranate molasses, half the garlic, the dried mint, 1¼ tsp of salt and a good grind of black pepper.

Pour this into a large, deep, roughly 35 cm x 25 cm oven dish.

Bring the soaked freekeh to a boil over medium heat, skimming off any foam that floats to the surface, then turn down the heat and simmer for 15 minutes, until the freekeh is cooked but still retains some bite.

Drain the freekeh, rinse it briefly under cold running water, then tip into a large bowl.

Add the remaining passata, onion, mince, remaining crushed garlic, the remaining tablespoon of olive oil, parsley, spices, 1¼ tsp of salt and a good grind of black pepper, and give everything a good mix.

Heat the oven to 220C (200C fan)/425F/gas mark 7.

Fill each pepper with about 2 tbsp (heaped) of the freekeh mix, then arrange them slightly apart in the baking dish.

Cover tightly with foil, then roast for 45 minutes.

Turn up the oven to 240C (220C fan)/475F/gas mark 9, remove the foil and roast for another 25 minutes, until the peppers are soft and the sauce has thickened slightly.

Remove the dish from the oven, leave the peppers to cool for 20 minutes and drizzle with olive oil.