Serves: 4
INGREDIENTS
300 grams green beans
3 handfuls spinach leaves
large knob of butter
2 cloves garlic, crushed
squeeze of lemon juice
sea salt and freshly ground pepper
METHOD
Trim off the stalk end of the beans and cook them in boiling salted water until tender. Drain and refresh in cold water then drain and pat dry on kitchen towels. Set aside until ready to serve.
Melt the butter in a large sauté pan, add the beans and toss until hot. Add the garlic and spinach leaves and turn to wilt. Squeeze over a little lemon juice and season well.
Menu: Serve Tuna and Avocado Tartare Crostini to start; followed by Jerusalem Artichoke Soup with Artichoke Crisps then Roast Duck with Grape and Almond Agrodolce served with Potato Rosti and your beans and spinach. Enjoy Affogato with Biscotti to finish.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.