• 75g unsalted butter
  • 2 cloves garlic, crushed
  • 2-3 anchovy fillets, chopped
  • 1/2 lemon, zested and juiced
  • 25ml extra-virgin olive oil
  • a pinch smoked paprika
  • 2 tbsp double cream
  • 400g runner beans, cut into 10cm diagonal pieces


  • STEP 1

    Put the butter in a small pan and fry the garlic and anchovy fillets gently, over a low heat for 8 minutes. Remove from the heat and add the lemon zest and juice, olive oil, paprika and double cream. Allow to cool to room temperature and season.

  • STEP 2

    Heat a griddle pan or large frying pan over a high heat and toss the runner beans with some olive oil and seasoning in a bowl.

  • STEP 3

    Cook for 2 minutes on each side until charred and blistered but still have crunch. Serve with the dip.


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