French bean, peach and roasted almond crumble

1 Cook the French beans for 3-4 minutes in boiling salted water until just tender. Drain and run under cold water to cool as quickly as possible to keep vibrant green colour.

2 Pat dry on a clean tea towel.

3 Put the shallots in a bowl, then add the vinegar, olive oil, salt and pepper. Add the beans and turn in the dressing.

4 Melt the butter in a pan and add the breadcrumbs, coriander seeds and almonds.

5 Cook for a few minutes over a medium heat until golden and crunchy, remove from the heat and season.

6 Cut the peaches into large chunks and divide on to plates or on to a platter. Position the beans on top, then spoon over the crumble.