Herbed Green Beans

1½-2 pounds fresh green beans or frozen, cut on angle

4 slices pancetta or bacon, diced

4 tablespoons fresh sage, thinly sliced

4-5 sprigs fresh oregano, leaves stripped

2-3 sprigs thyme or lemon thyme, leaves stripped

4-5 garlic cloves, grated

1 can (about 28 ounces) diced tomatoes, drained

Dash of freshly grated nutmeg

Sea salt

Freshly ground pepper

Cook green beans in salted water until tender-crisp or to taste; drain and shock in ice water. Drain again.

In large frying pan brown pancetta; remove meat to a paper towel and pour off fat.

Add herbs and garlic to pan and cook gently over low heat a few minutes to release oils. Add tomatoes and cook 3 or 4 minutes. Stir in green beans and bacon and season with nutmeg, salt and pepper. Heat through.

Serves eight.