Runner beans with mustard and a poached egg

Here's one for people who grow runner beans, or who are lucky enough to have friends or family who grow them.

It turns some runner beans (and an egg) into a light lunch, and it's so easy it doesn't really need a recipe. I always think of runner beans as a home-grown vegetable. While you can pick them up in a supermarket, they're definitely best freshly picked.

Cut your beans up finely (I recommend a runner bean slicer for this purpose). Cook them in plenty of boiling water for three to four minutes or until just tender. Drain and mix with a teaspoonful of wholegrain mustard, a teaspoon of lemon juice and a teaspoon of hazelnut oil (or use olive oil if you don't have any). Top with a poached egg.

To make the dish more substantial, mix some roasted cherry tomatoes with the runner beans, and serve with crusty bread.