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The smooth comfort of the beans against the smoky leeks and gutsy dressing is a combination that belies its simplicity A bowl of warm white beans screams comfort to me. I start by gently poaching garlic in extra-virgin olive oil until it smells fragrant, then add the beans and whatever flavours I feel like – chilli, herbs, or something tangy, such as capers. What I eat with my beans depends on my mood: slow-cooked rabbit, spatchcocked chicken, a whole roast fish or griddled vegetables. The salsa here makes a gutsy, fiery dressing to accompany griddled leeks.UK readers: click to buy these ingredients from Ocado Continue reading...