The world's longest runner bean... FACT!

I thought we had some great looking long 'uns. So I thought I'd find out what the record is for bean growing. Check these out! ...

* The runner bean world record (Source: Guinness World Records) is held by an American, Harry Hurley, who grew a bean that was a whopping 1m30 cm (4ft 3in) in 1997.

* The UK record for the longest runner bean was set in the same year at 86.5cm (34.6in)

* UK champion gardeners regularly grow beans around 63.5 cm (25 in)

I think we have some way to go yet ... the longest of ours are about 30cm ;) !

Fruiting fabulous!

With the veg in the tunnel almost ready to take over the world and the currants and raspberries in the field really coming into their own, we are in a frantic bid to pick as many beans, mangetout, courgettes and currants as is earthly possible!

Last year we had good success freezing the runner beans, currants and raspberries so this year we are frantically blanching and freezing. Already the freezer is brimming, and as ever we are keeping our eyes open for interesting things to do with your surplus courgettes.

I made a chocolate courgette cake the other day - and it was really good. In just a few tweaks time I'll bring you an improved

recipe. Honestly it is really good, and not like its made out of courgettes at all - you'd never know... Can't wait for the tomatoes to start ripening now, they smell sooooo good....

Delicious strawberry ice cream

If you're not normally a fan of strawberry ice cream, you have to give this the benefit of the doubt! Its dreamy and sooooo simple, go on give it a go ...

600g fresh, prepared strawberries
200 - 300g caster sugar to taste - if your strawbs are lovely and sweet you may not even need that much!
600ml double cream

Puree the strawberries, and the sugar and gently whip in the cream until fully combined.
Put in a freezer-proof container, and place in the freezer for 30 mins to 1 hour. Give the mixture a good stir, and return to the freezer. Repeat this as the mixture gradually starts to freeze, probably 3-4 times.

The more you mix it the smoother the end result will be. When almost set you can stop the mixing and leave it to freeze fully. Next, eat it ..... just not all at once!