Fruit & Vegetable of the Season -Runner beans

When they are at their best, are bursting and packed full of flavour. Throughout the English summer, Kate’s Kitchen finds them very versatile and uses them in all sorts of dishes from crunchy salads to summer Sunday roast dinners.

English season – 

June – early September.

Origin – 

They came from central Americas high altitude areas and have been used as a food crop for up to 2,000 years.

Nutritional value – 

They are a good source of Vitamin C, folic acid and fibre.

Kate’s Kitchen cooking tips –

Runner beans are superb served as a salad with English cherry tomatoes and fresh mint with a zesty dressing. Simply blanch the sliced beans in boiling water for 2 minutes and then place into iced cold water to stop them cooking.