This may well sound disgusting, but trust me – it’s delicious, vegetarian, and very cheap. An odd fusion of flavours, I know, and I do have a slight pang about the green beans flown in from Kenya …

Put some basmati rice on to cook whatever way you like – there are, it seems, dozens of effective ways of cooking rice, so I won’t tell you how to do it.

Trim the beans, and cook them in boiling water for about six minutes. Drain and set aside.

Chop an onion and some garlic, and a dried chilli if you like that sort of thing. Put some groundnut oil in a wok, and heat it, then add about a tablespoon or so of black mustard seeds , and cook them in some groundnut oil until they pop.  Add the onion/garlic/chilli, and cook until the onion is just starting to turn brown at the edges.  Then add the drained green beans, and stir them round with a heaped teaspoon of grain mustard.  Add a splash of rice wine and some tamari, and heat everything through.