Indulge in an healthy but delicious recipe to best enjoy your seasonal vegetables. (Servings 4)
Ingredients
500 g runner beans, trimmed and sliced
4 rashers smoked streaky bacon, chopped into large pieces
handful blanched hazelnuts, roughly chopped
2 tbsp wine vinegar
5 tbsp double cream
small handful tarragon leaves, roughly chopped
Directions
Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked. 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. Add the hazelnuts and cook for another few mins until the nuts start to brown.
With a slotted spoon, scoop out the bacon and nuts leaving behind 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, hazelnuts and bacon to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.
