Garlic, Lemon & Almond Green Beans

Bring a large saucepan of well-salted water to the boil. Add the green beans and cook for 2–3 minutes until bright green and just tender. 

Drain well, then leave the beans to steam-dry for 1 minute so they sauté rather than spit in the pan. 

Place a large frying pan over a medium heat. Toast the almonds for 2–3 minutes, tossing frequently, until golden. Transfer to a plate. 

Add the olive oil and butter to the pan. When foaming, add the garlic and cook for about 30 seconds until fragrant but not browned. 

Add the beans, salt and a good grind of black pepper. Toss over a medium-high heat for 2–3 minutes until glossy and lightly blistered. 

Remove from the heat. Add the lemon zest, a squeeze of lemon juice and most of the almonds. Toss, taste and adjust the seasoning. 

Transfer to a warm serving dish and scatter over the remaining almonds. Serve straight away.