It's not been a great year weather-wise for us to start growing our own vegetables at home, but our scarlet runner beans seem to be thriving. I've still not run out of things to do with them but this has been my favourite recipe so far and is based on one from Meena Pathak's book '[1] Flavours of India'.

Incidentally, can anyone explain why things seem to grow more successfully in Chorlton than practically anywhere else in Manchester? The tomatoes in our hanging baskets in the deli are coming on a treat but all the ones I've seen in Wilmslow are really slow. Our passion flower is like something out of '[2] The Day of the Triffids'!

Green Beans with Coconut (Serves 4)

2 tbsp Veg oil
1/2 tsp black mustard seeds
2 dried red chillies
8-10 curry leaves
1 small onion, chopped
1 green chilli, chopped
400g green beans, cut into 1 in lengths (You could also use French beans or mange tout if you prefer.)
salt
75g grated coconut
juice of 1/2 lemon

Heat the oil in a pan until hot and add the mustard seeds, dried chillies and curry leaves. When the mustard seeds begin to crackle, add the onion and green chilli. Increase the heat and stir-fry for a couple of minutes.

Add the green beans and salt. Cover the pan with a lid and cook over a low heat for 5-10mins until the beans are cooked but still crunchy.

Sprinkle over the grated coconut and lemon juice. Mix together well and serve hot.

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