Runner bean vinaigrette

• eggs↗2
• runner beans↗500g g

  fully prepare and halved lengthways (see tip, below)

• olive or sunflower oil↗1 tbsp tbsp
• good white bread↗85g g

  whizzed to rough crumbs

• garlic clove↗1 1

  bashed

• small bunch chives

  snipped

• anchovies↗4

  in olive oil, chopped

• olive oil↗4 tbsp tbsp

  sunflower or other mild oil

• virgin olive oil↗1 tbsp tbsp
• English mustard↗1 tsp tsp

Step-by-step instructions

1. 1

   Put the eggs into a pan of cold water, bring to a boil, then simmer for 8 mins. Put the beans into a steamer or heatproof colander, cover and steam over the egg pan for 4-5 mins or until just tender and very bright green. Meanwhile, whisk the dressing ingredients together and season with salt and pepper. Cool the eggs under cold water, then peel.

2. 2

   Heat a frying pan and add the oil. When hot, tip in the breadcrumbs and whole garlic clove. Stir for about 3 mins until toasty and golden, and just infused with the garlic. Chop the eggs, chives and anchovies and mix together.

3. 3

   Toss the beans with the dressing while still warm, then scoop onto a serving dish. Top with the anchovy mix and the crumbs, then spoon over any dressing left in the bowl.