Riverford Wicked Leeks
Runner beans with clotted cream and almonds recipe image

Print Runner beans with clotted cream and almonds

'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


  1. Put a deep pan of salted water on to boil.
  2. Lighly toast the almonds, in the oven or a dry frying pan until just coloured.
  3. Top and tail the beans. Remove the string from each side. Slice very finely at an angle.
  4. Cook the beans in the water for 3-4 minutes until tender, remove and drain well.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes