- 500g runner beans, trimmed and sliced
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- 4 rashers smoked streaky bacon, chopped into large pieces
- handful blanched hazelnuts, roughly chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 2 tbsp wine vinegar
- 5 tbsp double cream
- small handful tarragon leaves, roughly chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.
Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Throw in the hazelnuts and cook for another few mins until the nuts start to brown. Use a slotted spoon to scoop out the bacon and nuts, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.
A different flavour
Cooking sliced runner beans slowly in olive oil with some chopped fresh tomato and garlic.