How to make runner beans with fresh peas and a coriander tahini sauce

A firm favourite from British gardens, runner beans are just coming into season, and they’re a summery treat

Harvesting from your own patch before eating is a real joy (Julia Platt Leonard)

You can find green beans in supermarkets year round so it’s easy to forget how much better they taste when they’re grown close to home and eaten soon after harvest. Runner beans are a case in point.

They’re popular in British gardens and allotments – their jazzy orangey-red flowers make them a decorative as well as delicious plant to grow.

Trim the tail (I leave the top intact as it has a lovely furl to it). As you slice off the tail, pull back with your paring knife to see if there is a coarse thread running down the length of the bean.

If they’re larger runner beans or older you may find you need to remove this as it’s thick and a little unpleasant to eat. But younger, more tender runner beans are fine to simply slice and then cook.

They have more texture and flavour than French beans and can stand up to stronger ingredients, which is a plus. Here they’re paired with more delicate peas (use frozen if you can’t find really fresh ones) and a zingy coriander tahini.

A garnish of pea shoots is a nice touch but it’s happy without any extra adornments.

(Julia Platt Leonard (Julia Platt Leonard)

Runner beans with fresh peas and a coriander tahini sauce

Serves 4-6

400g runner beans
250g peas in the pod, 125g shelled weight
Small handful of pea shoots to garnish, optional

Coriander tahini

3tbsp tahini (sesame seed paste)
1½ limes, juiced
Small handful of coriander stems and leaves, about 25g
3tbsp water

To make the coriander tahini, blitz the tahini with the coriander, lime juice and one tablespoon of water. The mixture should be thick and claggy.

Add another one or two tablespoons of water until the mixture is smooth and pourable.

Shell the peas. Tail the runner beans and chop them into pieces, about 4cm each. Bring a large pot of water to the boil, generously salt it and then blanch the peas for one or two minutes only.

Scoop the peas out of the water and refresh with cold water. Set aside. Blanch the runner beans just until al dente. Drain and refresh with cold water.

Place the beans on a plate, top with the peas and drizzle the coriander tahini sauce over the vegetables. Garnish with the pea shoots if using.

@juliapleonard