1 lb of runner beans (big overgrown ones are fine)
1/4 pint of vinegar
4oz brown sugar
1 tbsp cornflour
1 tbsp mustard
1 tsp turmeric
Black pepper and sea salt
Cut the runner beans into small pieces and place in a large pan. Add the vinegar, bring to the boil and simmer for 10 minutes.
Add the brown sugar, stir until dissolved and simmer for 5 minutes.
Mix the cornflour with a little water and add to pan with the mustard and turmeric. Simmer, stirring, for 5 minutes.
Season with black pepper and sea salt.
Allow to cool slightly and pack into sterilised jars.