For me, beans or chickpeas cooked in broth with pasta is the ultimate comfort food. Here, tinned borlotti beans are met with a broth made from soaking dried porcini, which creates an earthy and warming dish. I’ve used fresh bay leaves, but a sprig of rosemary would be a lovely addition, too. A short pasta shape is best to use so you get some with each spoonful. Don’t skip the drizzle of good-quality extra virgin olive oil at the very end; it makes the dish.