AKA one of the nicest ways you’ll ever find to eat runner beans. Warm, comforting and wholesome. Feeds 2.

• 1 heaped tbsp salted butter
• 1 onion, thinly sliced into half moons
• 2 cloves garlic, finely chopped
• 250g runner beans
• 3 ripe tomatoes
• ½ tsp ground cinnamon
• ½ tsp allspice
• Salt and pepper
• 2 tsbp extra virgin olive oil

1. Cut little X shapes through the skin on the bottom of your tomatoes and pop them in a bowl. Boil the kettle and pour boiling water over the tomatoes until they’re covered. Leave for 1 minute then drain the hot water and re-fill the bowl with cold water from the tap. After a minute, the skin should peel off the tomatoes easily, without taking any tomato with it. Then just chop them roughly. Careful, they’ll be slippery!
2. Top the runner beans, remove the strings (weirdly satisfying) and cut them into chunky pieces
3. Melt the butter in a heavy-based saucepan over medium heat
4. Add the onions and garlic, cover and cook for 5-7 mins until translucent but not browned
5. Add the cut-up beans, cover and cook for 5 mins
6. Then add 2 tbsp water, the chopped tomatoes, cinnamon and allspice. Season with salt and pepper
7. Cover and cook over low heat for 20 mins until the sauce is thickened and the beans are cooked through (they should be soft but with a gentle bite)
8. If there’s any extra liquid, remove the lid and turn up the heat for a minute or so until it has evaporated
9. Remove from the heat, add the olive oil and stir to combine. Leave to sit for 5 mins with the lid on before consuming hungrily because it has made your kitchen smell so good