Runner Bean Spaghetti and Capers
Runner Bean Spaghetti and Capers



  • 500g runner beans, trimmed
  • Olive oil for frying
  • 2 tbsp capers, drained
  • 2 tbsp olive oil
  • 1⁄2 lemon, juice only
  • 250g hot-smoked salmon, flaked
  • 5 tbsp creme fraiche
  • Small bunch of chives and dill, finely chopped
  • Handful of parsley, chopped
  • Shred the runner beans into long strands with a sharp knife or bean stringer. Heat a little oil in a pan and fry the capers until slightly crisp, then drain on kitchen paper. Steam the bean strands for 3-4 mins until tender, then toss into a bowl with the remaining ingredients. Season well, and serve warm with the crispy capers.
15 mins
4 serving

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