Sarah Food Bank

Ingredients
100 g runner beans
½ a bunch of fresh mixed herbs, such as mint, basil
1 lemon sole
olive oil

Method
Trim the beans then, steam and slice them. Pick and finely chop the herbs, discarding the stalks.
Season the fish, then place in a bowl with the herbs and 2 tablespoons of oil.

Spoon out 1 tablespoon of the herby oil, and place in a large frying pan over a medium heat.
Cook the fish, skin-side down, for 5 to 7 minutes and turn once, drizzling with the remaining herby oil.
Transfer to a plate with the beans and drizzle with a little extra oil.

Ingredients
1 ½ pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
Method Preheat the oven to 220 as 7. Trim and halve the brussels sprouts, then place on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands to coat. Roast in the oven for 10 minutes  the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown