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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.