Runner bean mash with golden onions

Serves 4 · Preparation: 20 min · Cooking: 30 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Two saucepans, a large frying pan, a colander and a potato masher.

Ingredients

• 1 kg floury potatoes, weighed unpeeled
• 600 g fresh runner beans
• 2 onions, about 250 g in total
• 40 g butter, divided
• 150 ml semi-skimmed milk
• 15 g wholegrain mustard
• 2 g salt
• 0.5 g black pepper

Method

1. Peel the potatoes and cut them into chunks of about 3 cm. Trim the runner beans and cut them crosswise into strips about 5 mm wide. Peel the onions and cut them into half-rings.
2. Put the potatoes in a pan with just enough cold water to cover, add the salt and bring to the boil. Cook for about 20 minutes until tender: a knife should slide through a piece without resistance.
3. Meanwhile, heat 25 g butter in the frying pan. Cook the onions over a medium-low heat for about 20 minutes, stirring regularly, until soft and golden brown. Lower the heat if they begin to darken.
4. Bring water to the boil in the second saucepan. Cook the runner beans for 10 to 12 minutes until cooked but still with a little bite. Drain.
5. Heat the milk in a small pan or in the microwave until warm, without boiling. Drain the potatoes and let them steam-dry for 1 minute. Mash roughly with the remaining 15 g butter, milk and mustard. Fold in the runner beans and pepper. Top with the onions and serve hot.