CRUNCHY GREEN BEANS & MANGETOUT WITH GOAT'S CHEESE & TOASTED HAZELNUTS

If you're looking to get more veggies into your diet, then here's your answer. A truly delightful dish. The lamb meatball recipe can be found here and there are plentiful rosti/bubble & squeak recipes out there (patti on left of this plate). The beans are incredibly easy to do and this recipe is dedicated to them rather than the whole meal. They are very versatile and can be used the next day for a salad base too.

Green beans and mange tout

Ingredients:

• 400g green beans

• 400g mangetout

• 70g unskinned hazelnuts

• 20g chives, roughly chopped

• 1 garlic clove, minced

• 5 tbsp olive oil

• 60g abergavenny goat's cheese

• Sea salt and coarse black pepper

Method:

• Preheat your oven to 200 degrees c

• Trim the ends off the mangetout and beans, keeping them separated

• Bring a large saucepan of water to the boil (you'll need lots of space for the beans in order to preserve their colour)

• Blanch the green beans for 4 mins

• Remove and run under cold water until cold

• Drain and dry them

• Do the same for the mangetout, but blanch for one 1 min only

• Toast the hazelnuts for 10 mins. Then remove and bash with pestle and mortar to crush them roughly into chunks

• Mix chives, garlic, olive oil and salt and pepper together and then drizzle all over the beans. If you need more dressing, make up another batch and drizzle over.

• Sprinkle over the nuts

• Then crumble over the goat's cheese

This makes a deliciously crunchy side dish of veggies. I react a little bit to really starchy veggies, so if you're like me you may want to separate out the mangetout because they are like peas in respect of their starch content. Peas tend to make me balloon up. I just have a few/none and serve to the rest of my family who do not have food intolerances.

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