Creamy leek, potato & ham pie
Make your own shortcrust pastry then fill with sweet leeks, Lancashire cheese, cooked ham and a chive and crème fraîche sauce
Green beans with mustard, lemon & mint
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 400g green beantrimmed
- 25g butter
- zest and juice 1 lemon
- 1 tbsp Dijon mustard
- 3 tbsp chopped mint
Nutrition: per serving
- kcal52
- fat4glow
- saturates2g
- carbs2g
- sugars2g
- fibre2g
- protein2g
- salt0.4g
Method
step 1
Bring a medium saucepan of water to the boil. Add the green beans and cook for 5-6 mins until tender. Drain well and refresh under cold water. Set aside.
step 2
When ready to serve, melt the butter in the saucepan and add the lemon zest and juice, mustard, a good pinch of salt and plenty of ground black pepper. Add the green beans and toss well until evenly coated.
step 3
Tip into a serving dish, scatter over the fresh mint and serve.
