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.

A versatile vegetable stock for soups, risottos and sauces.