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Recipes
  • 500g green beans
  • 4 table spoons extra virgin olive oil
  • 2 tablespoons hazelnuts, smashed
  • Fresh banana chilli sliced (keep seeds if you like it spicy)

 Almond cream:

  • 150g blanched almonds
  • 250ml water
  • 1 garlic clove
  • Lemon juice to taste
  • 10g salt
  • 50ml extra virgin olive oil
  1. To make the almond cream, add all ingredients to a pot and bring to 65deg. Once the temperature has reached 65deg, add to a blender and blend until smooth. Season accordingly. If too thick add more water and oil.
  2. To toast the hazelnuts, place in a pan and cook gently over a moderate heat. When the nuts begin to colour add a pinch of salt and 1 tablespoon of olive oil.
  3. Clean the beans and cook in boiling water for 3-4 minutes. I like my beans soft, but cook them how you like. Once the beans are cooked, drain really well and toss in olive oil, salt and pepper.
  4. To plate, add almond cream to plate, top with dressed beans. Top with hazelnuts and fresh chilli.