Summer lemon almond beans

So easy and so good, it will be in your repertoire forever.


Recipe by Simon Gault, Summer series 2022.

Serves 4


2 tablespoons butter

¼ cup slivered almonds

2 tablespoons white wine

1 tablespoon lemon juice

1 large shallot, finely diced

grated zest of ½ lemon

250g green beans, ends trimmed

1 cup water

2 tablespoons goji berries

¼ teaspoon salt



Place a large frying pan over a medium heat. Add butter and heat until melted and starting to bubble. Add almonds and cook, stirring, until golden brown (around 6–7 minutes). Turn heat down to low then add wine, lemon juice and shallots. Cook for about 1 minute or until liquid is reduced by a third. Transfer almond mixture to a small bowl and set aside.

Using the same pan, turn heat to medium-high then add beans, water, goji berries and salt. Bring to a gentle simmer and cook, stirring occasionally, until liquid is almost evaporated/reduced (around 6 minutes). Add lemon zest and almond mixture, stir or toss to combine, and serve.