Cooking sliced runner
beans slowly in
olive oil with some
chopped fresh tomato
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.