Garden Beans

450 g/1 lb shelled broad beans
450 g/1 lb French beans, topped and tailed
salt
freshly ground black pepper
juice of 1/2 lemon
Herb hollandaise:
2 egg yolks
2 tablespoons lemon juice
salt
freshly ground black pepper
Ill) g/4 oz polyunsaturated margarine, melted
2 tablespoons chopped herbs (e.g. mint, parsley,
dill, tarragon)

Season the beans with salt and pepper. Toss in the lemon juice. Cover and cook in a steamer over boiling water for 5 to 7 minutes or until just tender.

Meanwhile, make the hollandaise sauce. Place the egg yolks and lemon juice in a blender or food processor and season well with salt and pepper. Blend for a few seconds. With the machine running, gradually add the melted margarine until the sauce is thick and light. Stir in the herbs. Taste and adjust seasoning, if necessary.

Place the beans in a heated serving dish, spoon over the sauce and serve at once.

SERVES 4

Note: During the summer months broad beans and French beans are ready for harvesting at the same time. This recipe is a perfect way of combining these two delicious vegetables in one dish