recipes

600g fine green beans
half cup pecan nuts
125 ml fresh cream
2 tsp Dijon mustard
juice of 1 lemon
salt and milled pepper
Top and tail green beans, boil in salted water until tender.
Drain, run cold water over to stop cooking
Keep aside till ready to serve
Mix cream mustard and lemon juice,season with salt and black pepper
Store covered in the fridge till needed
Pour over green beans, also some pecan nuts