Adapted Hugh Fearnley-Whittingstall recipes below, tried and tested and delicious:
RUNNER BEANS WITH TOMATOES
Serves 43 Tbsp olive oil 2 red onions, diced 1 bay leaf 3 garlic cloves, finely sliced 500g runner beans, cut up 350g cherry tomatoes, whole 500ml vegetable/chicken stock 2 Tbsp dried oregano Parsley to garnish salt and pepper to taste
Warm the oil in a large fry pan over a medium heat, add the onions and bay leaf and fry, stirring occasionally for 5 minutes until soft. Add garlic and cook for a further minute, add beans and tomatoes, season to taste and cook for 2 minutes. Pour in the stock, add the oregano and simmer, uncovered until tender and the liquid has thickened into a sauce [20 to 25 mins].
FRENCH BEANS WITH FETA, WALNUTS AND MINT
Serves 2 to 4280g French beans, cut up 3 Tbsp olive oil Juice of half a lemon Small handful mint leaves, chopped Handful of fresh dill, chopped or half tsp dried dill 150g feta cheese Salt and pepper to taste 50g walnuts, toasted and roughly chopped
Cook beans until tender, drain and refresh in cold water. Dress the beans with the olive oil, lemon juice, mint, some of the dill and season to taste. Serve topped with crumbled feta cheese, walnuts and the remainder of the dill.