Green beans with toasted hazelnuts

Serves 4

Ingredients:

9oz (250g) tender young green beans, trimmed

sea salt

2 tbsp (25g) butter, cut into pieces

½ cup coarsely chopped toasted hazelnuts

Method:

1 Put the beans in a pan of salted water and boil for 4–6 minutes, or until they are crisp-tender (cooked but still with a bit of bite to them). Drain, then refresh under cold water so they stop cooking and retain their color.

2 Transfer to a serving dish, top with the butter and toasted hazelnuts, and serve with roast chicken or lamb.

Cook’s Notes

To toast the hazelnuts, place them in a frying pan (without any fat) and cook over medium heat for 5 minutes, stirring frequently, until evenly toasted. Alternatively, place on a baking sheet and roast for 8–10 minutes in an oven preheated to 350˚F (180˚C).

Green beans with toasted hazelnuts