Veg box star RUNNER BEANS

As well as being easy to cook with, you can preserve this allotment staple for enjoying all year round, like in this zingy chutney

- SAMUEL GOLDSMITH

Runner bean chutney

MAKES about 2.5kg PREP 30 mins COOK 40 mins EASY V

1.2kg runner beans

3 large white onions, chopped

700ml white wine vinegar

400g light brown soft sugar

1 tbsp ground turmeric

1½ tbsp mustard seeds

½ tbsp English mustard powder

1 tbsp nigella seeds

65g cornflour

1 Trim the ends of the beans and gently pull away any stringy bitson the sides. Cut diagonally into 1/2cm pieces. Bring a large pan of water to the boil and cook the beans for around 3 mins to soften slightly. Drain and plunge into a bowl of iced water, leave to cool for 5 mins, then drain and set aside.

2 Put the pan back on the hob and cook the onions in 350ml of the vinegar over a medium-low heat for 15