Indulge in an healthy but delicious recipe to best enjoy your seasonal vegetables.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.