Do you know your French beans from your runners? Don't worry if you don't, as there are many types of green beans out there. Here are some of our faves that will liven up your midweek meals:

String beans: When you see a handful of these, you'll quickly realise how they got their name. String beans are very long and thin. To prepare them, you can just top and tail them or, if you prefer, chop them into smaller bite-sized lengths. They have a slightly sweet taste, which is extra yummy if you fry them, like in our cottage pie with potato topping & garlicky green beans recipe.

French beans: If we're totally honest, it can be hard to tell French beans and string beans apart. It helps if you look at them side by side. French beans are a little longer and thinner, and they have a slightly different flavour. Both are sweet, but French beans are somewhat milder than their cousins. This means they may be more suitable for kids who aren't keen on veggies.

Runner beans: Runner beans have a coarser texture and stronger flavour than other green beans. They're a bit more of an acquired taste, so leave them for the grown-ups. Some runner bean recipes will ask you to take the beans out of their pods, and you'll find that they're a surprising shade of purple.

Purple beans: You might find these at farmers' markets or fancy greengrocers. Don't be fooled by the purple colour, as they're the same as regular green beans in terms of flavour and nutrition! They certainly look good on the 'gram, though.

Want to get great results every time you cook green beans for a family meal? Well, of course you do! No matter what kind of dish you're making, follow these tips:

Trim them first: The ends of green beans are small, but they can be unpleasantly tough if you get one in your mouth. Make sure you trim both ends, no matter how you're cooking them. This will ensure no one ends up accidentally chomping down on the little woody stems.

Don't overcook them: This is the number one mistake, not just for green beans but for all kinds of veggies and vegetarian recipes! It's nice to have a little bit of snap to your green beans, so don't boil them for too long. In fact, you might want to try steaming rather than boiling to preserve those all-important nutrients better.

Give them a cold shower: As soon as you've finished boiling or steaming your green beans, run them under the cold tap. This may seem like a strange step, but it will keep the bright green colour. If you don't do this, you might find that they turn a dull grey, which nobody wants on their plate!

Try them in new ways: Many of us tend to just serve a pile of green beans on the side of a plate - so why not ring the changes? Our cal smart mushroom & green bean chickpea curry recipe is an unexpected delight, with green beans moving front and centre to make a tasty curry dish. You'll soon see these veggies in a whole new light!