Blistered runner beans with bagna cauda

30 MINUTES | SERVES 4 AS A STARTER EASY | unsalted butter 75g garlic 2 cloves, crushed anchovy fillets 2-3, chopped lemon Ω, zested and juiced extra-virgin olive oil 25ml smoked paprika a pinch double cream 2 tbsp runner beans 400g, cut into 10cm diagonal pieces

• Put the butter in a small pan and fry the garlic and anchovy fillets gently, over a low heat for 8 minutes. Remove from the heat and add the lemon zest and juice, olive oil, paprika and double cream. Allow to cool to room temperature and season. • Heat a griddle pan or large frying pan over a high heat and toss the runner beans with some olive oil and seasoning in a bowl. Cook for 2 minutes on each side until charred and blistered but still have crunch. Serve with the dip. PER SERVING 304 KCALS | FAT 30.3G SATURATES 15.8G | CARBS 3.7G SUGARS 3.1G | FIBRE 2.9G PROTEIN 2.6G | SALT 00.2G