RUNNER BEANS

As well as being easy to cook with, you can preserve this allotment staple for enjoying all year round, like in this zingy chutney

Runner bean chutney

MAKES about 2.5kg PREP 30 mins COOK 40 mins EASY V

1.2kg runner beans

3 large white onions, chopped 700ml white wine vinegar 400g light brown soft sugar 1 tbsp ground turmeric

1½ tbsp mustard seeds

½ tbsp English mustard powder 1 tbsp nigella seeds

65g cornlour

1 Trim the ends of the beans and gently pull away any stringy bits on the sides. Cut diagonally into 1/2cm pieces. Bring a large pan of water to the boil and cook the beans for around 3 mins to soften slightly. Drain and plunge into a bowl of iced water, leave to cool for 5 mins, then drain and set aside.

2 Put the pan back on the hob and cook the onions in 350ml of the vinegar over a medium-low heat for 15 mins to soften, stirring occasionally. Add the sugar and 250ml of the remaining vinegar and cook for 2 mins more.

3 Combine the turmeric, mustard seeds and powder and nigella seeds with the cornflour, a good pinch of salt and the remaining 100ml vinegar. Mix well, then tip into the onion mixture and stir to combine. Cook for 3 mins to thicken, then add the beans. Bring to the boil, then turn the heat down and simmer for 30 mins, stirring regularly until the beans are tender but have a slight bite and the chutney has thickened slightly. Remove from the heat and decant into sterilised jars. Will keep sealed in a cool, dry place for up to three months. Once open, keep in the fridge for up to two weeks.

GOOD TO KNOW low fat • gluten free

PER TBSP 21 kcals • fat 1g • saturates none •

carbs 4g • sugars 3g • ibre 0.3g • protein 1g • salt 0.01g