Ideas from the food team

Runner bean tortilla Boil 200g runner beans (cut into thin strips) for 5 mins. Drain. Whisk 5 eggs with the zest of 1 lemon, 2 inely grated large garlic cloves, 3 thickly sliced pimento-stued olives and some pepper. Stir in the beans. Heat 2 tsp rapeseed oil in a 23cm frying pan. Pour in the egg mix and stir for 2 mins. Leave to irm up for a few minutes, then turn o€ the heat, cover and leave for 5 mins. Scatter with grated parmesan or hard cheese.

Runner bean, smoked trout & potato salad Mix together 50ml extra virgin olive oil, the juice of ½ lemon, 2 tbsp red wine vinegar, 2 tsp wholegrain mustard and

1 tbsp horseradish sauce. Boil 500g halved new potatoes for 10 mins, then drain. Repeat with 300g trimmed and sliced runner beans, plunge into ice water and drain. Toss the potatoes and beans with 2 sliced

spring onions, ½ bunch of chopped parsley and half

the dressing. Scatter over 150g laked smoked trout and drizzle over the remaining dressing.

Runner beans with rocket & parmesan Mix 50ml extra virgin olive oil with the juice of 1 lemon and set aside. Boil

300g trimmed and sliced runner beans in a large pan of salted water for 8 mins, or until tender. Drain and leave to cool a little. Toss the beans with half the dressing, 50g

roughly chopped walnut halves and 50g rocket. Tip into

a serving dish and scatter with 25g shaved parmesan, then drizzle over the remaining dressing.