Last week there were still lots and lots of runner beans in the garden, but having steamed some, found them way too stringy and tough. So I picked them all, composted the plants, and was left with this lovely stash of pink and purple speckled beans.
I boiled them and they were pretty good. The beans from the pods that had dried were too tough (these are the purple ones, the cerise pink ones are fresh) so I picked those out.
There’s some grilled baby yellow courgettes and spring onions in there too. The herbs are tarragon and sorrel.
(Yes, I am still OBSESSED with sorrel).
Some grated Parmesan on top finished the thing very nicely.