Sweet and sour flavours are particularly good with runner beans, as in Millicent Haberberg's family recipe for vinegar beans. Simple but effective, and it goes well with slightly fatty meats like lamb or pork.
225 ml (8 oz) young runner beans
1 tbsp each of sugar and vinegar
1. Slice the beans thinly and cook in well-salted water until just al dente.
2. Pour off most of the water, leaving enough to almost cover the beans.
3. Return the pan to the hob and sprinkle on the sugar and vinegar.
4. Shake up the pan and leave on a very low heat for 10 minutes or so, until the rest of the meal is ready. Drain well and serve.
