Butter Beans
Cannelini Beans would work well here too but I like the size and meatiness of the butter beans the most. I’ve bored you all before about my love of Bold Beans - they are really very delicious. If you can’t find them - aim for beans in glass jars rather than tinned as they just do seem to be better in quality. But of course tinned will work too.

The Green sauce
This sauce would also be lovely with pasta. The trick with any green sauce like this is the seasoning. Underseasoned and it’s very underwhelming, but with the right balance it becomes a delicious thing. So don’t panic if you taste it and it’s a little bland or tastes a little too green (you know what I mean) - simply add a bit more flakey salt, some pepper and taste again. Does it need a little lemon? A bit more yogurt? See what you think and adjust accordingly.

Beans alone
The Green Beans make a lovely supper on their own. Add some ricotta on the top or some burrata. So good. Take it up a level and add some crispy parma ham slices - just fried gently in a little olive oil until they crisp up. I love pasta but sometimes I’m after something a little lighter and I really love using beans with my favourite pasta sauces.

Salmon
I do this method of salmon with fillets more often than I do a side because that’s what I seem to come across in the shops more often but whatever you can get your hands on works perfectly. If you have any left over, it’s very delicious with its crunchy topping tossed in a salad the next day. I like it cold with buttery new potatoes, aioli and a green salad too.

Yoghurt
I like tanginess that the yogurt brings to the sauce as well as obvious creaminess but you can also omit the yogurt and use lots of parmesan instead. This sauce is also very good with some pancetta lardons. Fry the lardons first and once crispy, remove from the pan but leave the oil behind. Then fry the vegetables etc in the pancetta oil. Blitz the sauce, add to the beans and then add the crispy pancetta. Yum!