Runner beans, I think, are one of those vegetables which benefit from extremes of cooking ? long and slow or hot and fast. For the times when you?re feeling a bit more patient, try them gently simmered in a braise with olive oil, slivers of garlic and chilli. I love them like this towards the end of summer, served with salty soft cheese and toasted almonds. When I?m in a hurry, I prefer to grill them in a super hot pan, for a few minutes on each side until they are charred and just starting to blister.