Air-Fried Mushroom with Garlic Butter
Garlicky air-fried mushrooms tossed in butter and herbs, ready in just over 20 minutes.
Almond & Lemon Zest Green Beans
These almond and lemon zest green beans are a fast, flavourful side that pairs well with roasts, grilled fish or simple weeknight mains.
Blanching keeps the beans vibrant, while toasted almonds add crunch and lemon zest lifts the whole dish just before serving.
Method
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- Bring a large pan of salted water to the boil. Add the green beans and cook for 3–4 minutes until just tender, then drain well.
- Meanwhile, heat a dry frying pan over medium heat. Toast the flaked almonds for 2–3 minutes, stirring often, until lightly golden. Tip onto a plate.
- Return the pan to medium heat, add the olive oil and sliced garlic, and cook for 30–60 seconds until fragrant.
- Add the drained beans to the pan and toss for 1–2 minutes to coat in the garlic oil.
- Stir through the lemon zest and toasted almonds. Season with salt and black pepper, then serve immediately.
Ingredients
- 1 clove Garlic finely sliced
- 400 g Green beans trimmed
- 40 g Flaked Almonds flaked
- 1 tbsp Olive Oil
- Salt, to taste
- Black Pepper, to taste
- 1 tsp Lemon Zest finely grated
Notes
For extra brightness, finish with a squeeze of lemon juice at the table.
You can blanch the beans ahead and reheat in the garlic oil just before serving.
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