Runner beans, chorizo & almonds

• runner beans↗320g g

  halved

• olive oil↗50ml ml
• sherry vinegar↗1 tbsp tbsp
• anchovies↗3

  finely chopped

• chorizo ring↗¼ large

  sliced

• eggs↗4 large

  large

• paprika↗pinch of smoked

  pinch of smoked

• almonds↗30g flaked g

  toasted

• parsley↗¼ bunch of

  finely chopped

Step-by-step instructions

1. 1

   Cook the beans in a pan of boiling salted water for 3-4 mins or until tender. Drain and set aside.

2. 2

   Whisk the olive oil, vinegar and anchovies together until smooth. Season with black pepper and toss with the warm beans.

3. 3

   Heat a dry frying pan over a medium heat and fry the chorizo for 2-3 mins until golden brown. Cook the eggs in a pan of simmering water for 6 mins 30 seconds. Drain, then rinse under cold running water to cool. Peel and halve.

4. 4

   Spoon the beans onto plates and top with the chorizo and eggs. Sprinkle with the paprika, almonds and parsley, then serve.