French Beans

A Niçoise is inconceivable without them, but how about trying them Sri Lankan ‘Mallung’ style, sautéed with shredded coconut to complement your curry? As long as they’re kept snappy and al-dente there’ll be no complaints whatever else is on the plate. Just trim off the tops (we don’t mind the tails) and steam swiftly, blister with hot oil, or else let them cook through into your tomatoey soup or stew when it’s rich and nearly ready. We also love them in homemade Piccalilli (pop in some nasturtium seeds, if you have them!). 

In the summer our farm is generally absolutely dripping in french beans: we like the dwarf kind as they don’t require us building hundreds of bamboo teepees and the green variety happen to have the same name as our cat, Stanley, so we think it’s destiny they always produce so copiously. (We also grow purple and even yellow ones too!).