Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

Roman beans, Nonnas style (to go with sausage)

Roman beans are a flat style bean that are a little paler than green beans, I love my green beans crisp and fresh just cooked enough to soften slightly, but my roman beans I like soft and well cooked. This is how my Nonnas cooked her beans that were grown in the garden. They are easy to grow along your fence and yield plenty of beans. This dish can be eaten hot or cold, or between two pieces of thickly buttered bread. Use green beans instead.

Ingredients:

500 grams roman beans, either whole or cut in half

1 medium onion finely diced
2 cloves garlic
¼ cup extra-virgin olive oil
1 cup tomato pasata (or 1 ½ cups freshly chopped ripe tomatoes, de skinned and de seeded
6 basil leaves
Squeeze lemon juice
2 tab chopped parsley
Salt and pepper

In a pot add the oil, garlic and onion, and sweat very gently over a low heat

Add the beans and the tomato and basil, salt and pepper

Cover with a lid and simmer over a low heat for 20 to 30 minutes

When the beans are soft, and almost falling apart

Remove from heat, stir in lemon juice and parsley

Adrian's Beef Stroganoff

RECIPE: Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

• Adrian's Rabbit Dishes
• Adrian's garlic and potato
• Adrian's Sautéed Calamari
• Blood and Chocolate Sausage
• Adrian's Great Meat Pie
• Adrian's Thai Green Curry
• Adrian's BBQ chilli chicken
• Adrian's Malaysian Goat Curry
• Adrian's Ricotta Gnocchi
• Adrian Richardson's Tripe
• Adrian Richardson's Paella
• Cheese and Prune Cake