From Chef Nigella Lawson
"Strictly speaking, I don't think of this as a casserole, but I know this is the traditional nomenclature; besides, I do sometimes serve the beans in one so it seems silly to quibble."
- 1 kg green beans
- 75g unsalted butter
- Few drops olive oil
- 1 lemon
- Maldon salt (Foodstuffs has this) and fresh pepper
- Bring big pot of water to a boil while you top tail the beans. Once water has come to a boil, salt it and cook beans until they have lost their rawness (about 6 minutes after the water comes back to a boil) and still have a bit of crunch.
- Strain the beans and put the pot back on the stove over a low heat with butter and olive oil. While butter melts, chop up the lemon. Put on chopping board, cut off all the peel and chop into small bits removing any pith along the way. Add lemon pieces and juice to melted butter and stir well with a wooden spoon, adding drained beans.
- Swirl pan vigorously and turn beans in the lemony butter. Add salt to taste and lots of fresh ground pepper.
- Remove to warmed casserole, making sure you don't leave any lemony, butter juices behind.
Yields 8-10 servings.