Chilli runner beans

Using a small knife or vegetable peeler, remove the string bits running up both sides of the runner beans.

Slice the runner beans; then tip into a saucepan of boiling salted water to blanch for a few minutes until they soften slightly, but still retain resistance to the bite.

Warm the olive oil in a frying pan large enough to hold the beans, add the sliced chilli and leave the chilli to infuse the oil for a few minutes on a low heat.

Stir in the warm runner beans and serve at once.

Made with produce from Garden Friends Vegetable Box Scheme - finalists of the Local Food Hero Awards 2007.