Runner beans with shallot butter

• English runner beans↗500g g
• butter↗25g g
• olive oil↗1 tbsp tbsp
• large shallots↗2

  or 1 banana shallot (the long type shaped like a banana), sliced

• golden caster sugar↗1 tsp tsp
• white wine vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.

2. 2

   Melt the butter with the oil in a medium-sized frying pan over a low to medium heat. Tip in the shallots and fry them gently for about 8 minutes, or until soft and very slightly coloured. Stir occasionally.

3. 3

   Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender. Drain well.

4. 4

   Turn up the heat under the frying pan and add the sugar and vinegar to the shallots. Stir well and then leave to bubble for 1 minute. Toss the beans and the buttery shallots together, either in the frying pan or saucepan, depending on size. Serve in a warmed dish.