The Monachyle Mhor Hotel: two-way runner beans

Runner beans have such a short season it is worth celebrating them any way you can. Just as the sweetness of peas heralds the start of summer, the earthy flavour of runner beans signals that autumn is nearly upon us.
The Monachyle Mhor Hotel is an hour and a half's drive from Edinburgh and is set in chef Tom Lewis's 2,000-acre family farm in the Trossachs. When grower Alan MacInnes joined the team in early spring 2012, Tom's brief was for him to produce enough crops so that every dish served in teh hotel would feature something from the kitchen garden.

Two-way runner beans
Serves 2

* handful of runner beans
* butter, to dress the runner beans and to sauté the ceps and pancetta
* 2 ceps, trimmed and sliced
* 50g (2oz) pancetta, thinly sliced
* 2 eggs
* toasted hazelnut oil

1. Cut half the runner beans into thin strips, then slice the remainder diagonally.

2. Blanche all the beans in boiling water, remove, drain and finish with a knob of butter.

3.  Lightly sauté the ceps and pancetta in butter until golden brown. Meanwhile soft-poach the eggs.

4. Arrange the ceps, pancetta and runner beans on each plate, place the poached egg on top and drizzle with the toasted hazelnut oil.

More from Kitchen Garden Experts: Kitchen Garden Experts (Frances Lincoln) by Cinead McTernan costs £20, but Homes & Property readers can buy the book for £15 including p&p by calling 01903 828503 and quoting code APG 138.

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