Beans With Cheese And Herbs

450 g/1 lb French beans
25 g/1 oz polyunsaturated margarine
1 tablespoon polyunsaturated vegetable oil
2 tablespoons chopped parsley or 1 teaspoon
chopped sage
1 clove garlic, peeled and crushed
salt
freshly ground pepper
good pinch of grated nutmeg
2 tablespoons freshly grated Parmesan cheese

Top and tail the beans. Leave whole if young, or cut in diagonal slices if larger. Cook in boiling salted water until just tender, then drain.

Heat the margarine and oil in a saucepan, stir in 1 tablespoon of the chopped parsley or 1/2 teaspoon of the sage, and the garlic. Cook for 1 minute, stirring, then add the beans and season to taste with salt, pepper and nutmeg. Stir for another minute over a gentle heat until the beans arc piping hot, then add the Parmesan and lightly stir through.

Turn into a serving dish and sprinkle with the remaining herbs. Serve with veal, pork or lamb. SERVES 4