My Table →
Favourites are saved in this browser.
Your notes
Sign in to keep private notes →- Preparation
- 10 min
- Cooking
- 15 min
- Chilling / resting
- None
- At service
- 5 min
Timings are approximate and based on the original servings. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 400 g green beans
- 2 whole shallots
- 35 g butter
- salt and black pepper
Method
- Finely dice shallots and soften in butter over low heat for 8–10 minutes.
- Boil trimmed beans for 4–6 minutes, drain and toss with shallot butter. Season.
Make ahead
Make shallot butter ahead and refrigerate. Cook beans just before serving.
Ingredient notes & kitchen guidance
Ingredients include: Milk. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.