Rustic, simple cooking is so amazingly satisfying. The other day, I
picked David Tanis', Heart of the Artichoke. The first recipe I
flipped to was his, very un-British, version of beans on toast. It
couldn't be easier: take dry cannellini beans and boil them for two
hours with some garlic cloves, salt, chili flakes and rosemary. I
didn't have rosemary so I opted for fennel seeds. When the beans are
ready spoon them over some toasted bread, sprinkle with parsley, some
more chili flakes, a little olive oil, and eat. I finished it off with a good squeeze of
lemon.