Runner beans with clotted cream and almonds

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Runner beans with clotted cream and almonds

Side Serves 2 10 min
'I had something resembling this dish at Nathan outlaw's fish kitchen in Port Isaac. Seems like a decadent way to eat some beans but I manage to convince myself that our clotted cream is from grass fed cows and therefore more or less a vegetable by proxy. The heat of the just-cooked beans collapses the cream into an unctuous sauce. This is our version.' (Guy Watson)


  • 30g flaked almonds
  • 200g runner beans
  • clotted cream
  • salt


Prep time: 5 min
Cooking time: 5 min
  • Step 1

    Put a deep pan of salted water on to boil.
  • Step 2

    Lighly toast the almonds, in the oven or a dry frying pan until just coloured.
  • Step 3

    Top and tail the beans. Remove the string from each side. Slice very finely at an angle.
  • Step 4

    Cook the beans in the water for 3-4 minutes until tender, remove and drain well.
  • Step 5

    Transfer to a serving bowl, add a generous blob of clotted cream. Break over the toasted almonds and add a pinch of salt. Mix and serve immediately.

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