Serves 2: Prep time 5 mins: Cook time 3 mins
1tbsp Rapeseed Oil
2 Banana Shallots
200g Runner Beans, finely sliced on a diagonal
1 Clove Garlic, crushed
1tbsp Hazelnut Oil
Zest of 1/2 Lemon
50g Cornish Smuggler, cubed
1/ In a hot wok or wide-based frying pan, heat the vegetable oil. Once smoking, add the banana shallots and runner beans, and stir-fry for 2 mins.
2/ Add the hazelnut oil and hazelnuts, and fry for a further 30 secs, then remove from the heat. Add the lemon zest, a good twist of black pepper and the cheddar, and toss together. Serve as a tasty side.