September is such a fantastic month for fresh produce.
Salad crops are slowly going out of season, making way for hardy greens, beans and squashes.
As with any fruit and vegetables, they are the most nutritious when eaten in season and at their peak freshness. Farmers markets and local farms shops are bursting with fresh, seasonal goods this time of the year so make sure you pay one a visit.
The beans and kale for this recipe came from a Derbyshire based farmer and were both picked just a day ago.
Such fresh ingredients are best prepared simply, emphasising their natural flavour and wholesomeness.

Ingredients (Serves 1)
100g borlotti beans
1 bay leaf
5 black peppercorns
2 rashers of smoked bacon
a large handful of torn kale leaves, approximately 40g
1/2 lemon
extra virgin olive oil

Method:
Pop the beans in a small pan with the bay leaf and black peppercorns. Cover with just enough water to cover and bring to the boil. Turn down the heat, put a lid on the pan and simmer gently for 15 minutes. Drain, rinse in cold water and set aside.
To cook the bacon, heat a frying pan on a medium heat, add a teaspoon of coconut oil or butter and fry the bacon until crispy. Drain on kitchen paper and set aside to cool completely.
Put the torn kale leaves into a large bowl, squeeze over some lemon juice and rub the leaves until they break down to roughly half the original volume. This makes the kale more palatable and digestible.
To plate, put the beans and kale in the same bowl, drizzle with some extra virgin olive oil and stir well. Crumble the bacon over the top. Enjoy!