Peach and Parma ham

Serves four

• 75g olive oil
• 15g white-wine vinegar
• 0 freshly ground black pepper
• 250g runner beans
• 4 ripe peaches
• 1 small handful basil
• 100g gorgonzola
• 0 slices prosciutto crudo

Step 1
Whisk together the oil and vinegar, and season to taste.

Step 2
Cook the beans in plenty of salted boiling water for eight to 10 minutes, until properly cooked (I hate beans with a bite, plus they soak up more of the vinaigrette when they're good and soft).

Step 3
Drain and leave to cool.

Step 4
Cut the peaches into thin slices, add to the cold beans with the basil and vinaigrette, season to taste and toss gently.

Step 5
Spoon on to a large plate, dot with little chunks of gorgonzola, tear the ham (or leave the slices whole, if you prefer), lay it on top, and serve at room temperature.