- 250g pack green bean, trimmed
- 220g pack thin-stemmed broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 25g blanched hazelnut, roughly chopped
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Bring a large pan of water to the boil. Add the beans and simmer for 1 min, add the broccoli and then cook for 3 mins more until tender. Drain.
Meanwhile, heat a large frying pan and gently toast the hazelnuts until golden brown. Add the butter, let it melt and foam for just a few mins, but don’t let it burn, then season well. Tip the drained vegetables into the frying pan and toss in the butter until everything is coated.