A delicious way to serve green beans.
500g green beans,topped and tailed
60g butter
40g roasted hazelnuts,skinned and lightly crushed
juice of ½ lemon
sea salt and freshly ground pepper
Bring a large pot of water to the boil. Add enough salt so it tastes like seawater. Blanch the beans for 7-8 minutes or until tender,then drain and set aside.
Meanwhile,heat the butter in a heavy-based pan over a medium heat until it begins to turn nut-brown. Add the beans,hazelnuts and lemon juice to the butter and toss well. Season with a pinch of salt and ground pepper and serve.
Serve alongsideNeil Perry's roast turkey with ricotta stuffing.
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