Serves 6 as an accompaniment

This is good with fish or chicken. Fish and almonds are an especially fine marriage.

  • Sea salt and freshly ground black pepper
  • 500g green beans, tops removed
  • 80g butter
  • 60g flaked almonds
  • 4 cloves of garlic, finely chopped
  • 2 tablespoons roughly chopped fresh flat-leaf parsley
  • Juice of ½ a lemon

Half fill a large pan with lightly salted water and bring to a rapid boil. Drop in the prepared green beans and cook over a high hear for about 8 minutes, until the beans are fully cooked but still have a little bite to them, then drain.

Hear the butter in a frying pan until it starts to foam, then cook for a couple more minutes until it becomes golden brown and takes on a nutty flavour – but take care not to let it burn.

Add the flaked almonds and continue to cook, stirring constantly, until the almonds are golden brown and toasted. Add the drained beans, garlic and parsley and season with salt and pepper.

Add the lemon juice, toss well and serve immediately.

Credit: A Food for Love, Daylesford Cookbook