Nick Atkins is a Michelin star trained chef who perfected his skills in the kitchens of the Academy of Culinary Arts, Chewton Glen hotel, Pebble Beach restaurant and private homes of high-profile clients across the south.

He is the co-founder and executive chef at Rock Restaurants, which has premises in Westbourne and Wimborne. The Westbourne restaurant was recently awarded one AA Rosette for culinary excellence just six months after opening.

This dish uses runner beans, which are in season from July to early October. Look for beans with fresh green skins that have a firm texture and are not too long or stringy. Although traditionally used as an accompaniment to a roast dinner, runner beans are extremely versatile and can be stir-fried in Asian dishes or used, as here, in a wonderful summer salad.

This recipe teams the beans with cured meats but it would work equally well with smoked salmon or any cold cuts of meat.

New Season Runner Bean Salad with Crispy Hen’s Egg and Cured British Meats

Serves 6

  • 500g runner beans
  • 18 slices of cured meat of your choice, we use bresaola and cured mutton
  • 6 eggs
  • 200g dried breadcrumbs
  • 200g mayonnaise
  • 20g Dijon mustard
  • 50g capers

Place the eggs in boiling water and cook for six minutes, refresh in cold water and peel. Roll the eggs in seasoned flour, beaten egg and the dried breadcrumbs. Set aside.

Wash and finely slice the raw runner beans, season and dress with the half of the mayonnaise and Dijon mustard.

Place the runner beans in a neat pile in the centre of each serving plate. Arrange the slices of cured meats around the salad. Deep fry the coated eggs for one to two minutes until golden brown.

Finish the salad with the remainder of the mayonnaise and mustard blended together and place the capers neatly around the plate.

Finally cut the crispy hen’s egg in half and place on top of the salad. Enjoy!