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The best veg you’ve ever tasted


Call your local veg team for Torbay and the South Hams on 01803 227218 riverford.co.uk


green beans with pancetta & sage Serves 4-6


Serve as a side dish to chicken or toss through pasta to make it a main meal in its own right, sprinkled with a little grated Parmesan. Add a pinch of chilli flakes if you like heat. You could also use a little very finely chopped rosemary instead of sage.


• 500g French beans, topped & tailed


• sunflower or light olive oil, for frying


• 250g pancetta, or bacon, cut into small cubes


• 8–10 sage leaves (depending on size), finely shredded


• splash of balsamic or sherry vinegar


• extra virgin olive oil • salt and pepper


Recipe from www.riverford.co.uk/recipes


METHOD Boil the beans in a pan of salted water for 3 minutes. Drain, refresh in a bowl of ice cold water, then drain again once cooled. In a pan, heat 1 tablespoon of oil over a medium heat. Add the pancetta and fry on a high heat, turning now and then, for approximately 5 minutes, until crispy. Turn the heat a little lower and cook for a further 5 minutes to render any fat in the pancetta. Add the beans and sage and stir for 2–3 minutes, to finish cooking the beans. Add a splash of vinegar, a little good olive oil and season with salt and pepper to taste. Serve drizzled


with any juices from the pan.


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