Runners beans all by themselves

Runner beans, the way I like them.

Let me introduce you to my favourite dish in the whole world. I've noticed that a preference for this is markedly strong across my family, too. So here's to them.

When the runner beans are in season -- not long now, as I write-- take great handfuls of them, if you can. They shouldn't flop in your hand but look, well, alert. Wash and cut the very ends off -- or just the stalk, chop them into generous slices (which I do across the diagonal), cook them until they are tender but not soft and serve. With nothing -- but just a little butter, at most.

Sometimes, I like to serve a lovely vegetable all by itself as a course of a bigger meal. But these would be good with a roast Sunday dinner, too. Growing up, my mother tended to serve these beans with a shepherd's pie. But when we took the first beans from the row or the teepee in the garden, we had them all on their own.