Mark Hix recipe: Bratwurst with runner bean and shallot salad

Serves 4

Bratwurst with runner bean and shallot salad (Jason Lowe)

I'm a big fan of the bratwurst. I suppose, to some, it's no more than a posh frankfurter but, for me, there is a certain sophistication to them.

You can serve them with all sorts of interesting accompaniments: one of my favourite things to do with them is pair them with a Bavarian warm potato salad, but they are equally good in something summery and light, like this bean salad.

Bratwurst are not easy to buy in the UK, but Waitrose do very good ones.

4 bratwurst
A little vegetable or corn oil for brushing

For the runner bean salad

4 large shallots, peeled, halved and finely chopped
1tsp cumin seeds
2tsp white wine or cider vinegar
150ml vegetable stock
200-250g runner beans, trimmed and very finely shredded on the angle
Salt and freshly ground black pepper
2-3tbsp olive oil
½tbsp grain mustard

First, make the runner bean salad.

Gently simmer the shallots and cumin seeds in the vinegar and vegetable stock for about 10 minutes or so, until the liquid has almost all evaporated.

Meanwhile, cook the beans in boiling salted water for 1-2 minutes, or until just tender with a bit of bite, and drain.

Toss the beans with the shallot mixture, olive oil and mustard and season to taste, cover with clingfilm and keep warm.

Meanwhile, score the bratwurst about 5 times, brush them with oil and cook under a medium grill for 5-6 minutes, turning them halfway through cooking until lightly coloured.

To serve, spoon the beans on to serving plates and place the bratwurst on top.