Isle of Wight Tomatoes Summer Beans with Basil Aioli

• 100ml extra virgin olive oil
• 2 cloves of garlic, finely sliced
• 1 tsp fennel seeds
• ½ tsp chilli flakes
• 300g Isle of Wight Cherry Vine tomatoes, halved
• 700g queen butter beans (we like Bold Bean Co)
• 100g green beans, trimmed
• Salt and pepper, to taste
• Zest and juice of 1 lemon
• 3 mixed colour beefsteak tomatoes, thickly sliced
• Fresh basil, to serve
• Crusty bread, to serve For the aioli:
• 200g mayonnaise
• Small bunch of basil
• 1 small clove of garlic
• Juice of ½ lemon
• Salt and pepper, to taste

Heat the oil in a wide, deep pan on a medium heat. Once hot add the garlic and let sizzle for a minute. Add the fennel seeds, chilli flakes and cherry tomatoes and cook for 5-10 minutes until breaking down a little and releasing their juices.

Add the butter beans with a little of their stock, the trimmed green beans and some salt and pepper. Give everything a good stir, then place a lid on the pan and turn down the heat to low. Leave for 5 minutes for the green beans to steam a little. Finish with the lemon zest and juice.

Meanwhile, blitz all of the aioli ingredients in a blender. Taste and adjust the seasoning if necessary.

Arrange the beefsteak tomato slices on a large platter, top with the bean mixture, dollops of the basil aioli and basil leaves. Serve with crusty bread.