600 g/1 lb 5 oz runner beans, trimmed
2 tablespoons olive oil 1 clove garlic 2 leeks, trimmed and sliced
1 tablespoon plain flour 100 ml/3 1⁄2fl oz milk 200 ml/7 fl oz dry white wine
25 g/1 oz butter, plus extra for greasing 4 tablespoons freshly grated Parmesan cheese salt and pepper


1.Cook the beans in salted, boiling water for about 10 minutes, then drain and leave to cool slightly. Heat the olive oil in a large saucepan, add the garlic and leeks and cook over alow heat, stirring occasionally, for 5 minutes.
2.Remove and discard the garlic and stir in the flour. Gradually stir in the milk and season with salt and pepper. Add the beans, pour in the wine, cover and simmer for about 10 minutes.
3. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof dish with butter. Remove the pan from the heat and tip the mixture into the prepared dish.
4.Sprinkle with the Parmesan, dot with the butter and bake for 15 minutes or until golden and bubbling. Remove from the oven and leave to stand for 1Ominutes before serving.

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