PARIS MASH GREEN BEANS WITH BROWN BUTTER & ALMONDS

Prep: 20 mins. Cooking: 30 mins. Serves 6

1.5kg even-sized potatoes such as dutch

cream, nicola or desiree, skin on, washed 150ml milk

250ml pouring cream

200g butter, at room temperature

1 Cook potatoes in a large saucepan of simmering salted water until tender, 25-30 mins, then drain. Peel while still warm and pass through a mouli or potato ricer into a large non-stick sauté pan.

2 Meanwhile, place milk and cream in a saucepan over medium heat. Bring almost to the boil, then remove from heat.

3 Stir potatoes over low heat for 1 min. Add cream mixture and butter in batches, beating with a wooden spoon until mash is smooth and fluffy. Season to taste with sea salt and freshly ground white pepper.

4 Serve mash immediately or cover closely with baking paper to keep warm and prevent a skin forming. To reheat, add a little hot milk and beat constantly with a wooden spoon until heated through.

Prep: 10 mins. Cooking: 10 mins. Serves 6

600g green beans, trimmed 80g butter, coarsely chopped 50g raw almonds, roasted,

coarsely chopped

2 cloves garlic, finely chopped Finely grated zest of 2 lemons

1 Blanch beans until just tender, 2-3 mins. Drain and keep warm.

2 Heat a frypan over medium-high heat, add butter and cook until golden, 3-4 mins. Add almonds and cook, stirring, until golden, a further 1 min. Add garlic, lemon zest and beans, season to taste and toss to coat. Serve warm.