Green Beans

Prep Time:

5 minutes

Cook Time:

10 minutes

Serves:

4

I picked up this recipe while working in Hammersmith as acting head chef at Chez Kristof, alongside a very moody sous chef. Later, in Dubai, local meat suppliers would bring us whole grade 4 or 5 Wagyu beef sirloins as samples. I served them with gratin dauphinois and these green beans. My business partner, Paul Gidley, wanted the recipe — so here you go, ‘The Paul’, ahead of the book that may follow.

Ingredients

200g French beans, tops cut off
50g unsalted butter
2 garlic cloves, peeled & diced
½ lemon juiced & zested
Handful chopped parsley
Handful breadcrumbs

Method

1 Bring a large pan of salted water to the boil. Cook the beans until al dente, strain in a colander.
2 In the same pan on a low heat, melt the butter and diced garlic. Cook for a couple of minutes until the garlic is soft.

3 Turn the heat up to high add the green beans. Then add the zest and juice of the lemon, and a handful of chopped parsley.

4 Take off the heat and add a handful of dried breadcrumbs.

Bring it to your table

For a private meal or event built around bold, generous cooking, talk to Andy about your menu.