Steam or blanch the beans for 3-4 minutes until they are cooked, but still bright green and retain their crunch.

Tip into a bowl of iced water to stop them getting overcooked and leave to cool.

In a large glass jar add the coriander, vinegar, oil, garlic, lemon zest and salt.

Pop on the lid and shake well to combine the flavours.

Drain and dry the beans in a clean tea towel and place them in the jar too.

Pop the lid back on and shake again to cover each bean in the various flavours.