Runner bean stew

A gutsy stew with runner beans, tomatoes, anchovy, chilli and garlic 

The runner beans in the garden are still going great guns despite the distinctly chilly autumnal turn in the weather! Delicious though they are simply steamed, we have so many that it's nice to ring the changes. Flavoured with anchovies, garlic, chilli and rosemary, this Jamie Oliver recipe is an old favourite from the lovely book Jamie at Home.

This dish is a big hitter taste-wise and makes a great accompaniment to white fish. Handily, it can also be made in advance and reheated as you cook your fish. The finishing touch is a gremolata, which is just parsley, garlic and lemon zest all very finely chopped together and sprinkled over as you serve - please do try this - it takes the flavours to another level!

Serves 4

Ingredients:

600g runner beans, trimmed
olive oil
1 x 100g jar of good anchovy fillets, in oil
4 cloves of garlic, peeled and chopped
1 dried red chilli, crumbled
2 tins chopped tomatoes
2 sprigs of fresh rosemary
a bunch of fresh flat-leaf parsley

1 more clove garlic
1 lemon
extra virgin olive oil

Method:

1. Slice the runner beans finely on the diagonal.

2. Heat 2tbsp of olive oil in a large saucepan and add the oil from the anchovies.

3. Add the garlic, anchovies and dried chilli and fry it all gently until soft. The anchovies will kind of dissolve as they cook.

4. Add the chopped tomatoes, runner beans and rosemary and season. (The anchovies are salty so go easy on the salt.) Bring to the boil and simmer for 12-15mins, stirring from time to time, until the beans are cooked. (Keep an eye on the pan and add a little water if it seems too dry.)
5. Meanwhile, make the gremolata. Finely chop the remaining clove of garlic with a pinch of salt. Then finely chop the parsley and finely grate the lemon zest, mix and chop all this together with the garlic and set aside.
6. When the beans are ready, taste and season again with salt and pepper if you think it needs it. Remove the rosemary sprigs and squeeze in the juice from the lemon. Sprinkle over the gremolata as you serve.