3 tablespoons olive oil
2 shallots, thinly sliced
500g green beans, trimmed
½ teaspoon sea salt
2 cloves garlic, thinly sliced
a handful basil leaves
½ cup white wine
1 packet burrata, torn into pieces (or use stracciatella)
5-6 anchovies (optional)
¼ cup sliced almonds, toasted
extra virgin olive oil, to drizzle

Most of the time I like my beans a little squeaky and only just tender, but I also enjoy them slow cooked until they are very soft and tender as in this dish when they are fried and steamed with some aromatics. Creamy burrata is excellent here – make sure it is at room temperature before using – and the anchovies add a dash of salty umami to the dish.

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1.In a wide pan, gently heat the oil and fry the shallots slowly until tender, 8-10 minutes.
2.Add the green beans, salt, garlic and half of the basil and stir to coat.
3.Add the white wine and 1⁄2 cup water, cover with a lid, cook over a low heat for 20 minutes or until the beans are very tender and the liquid has mostly evaporated.
4.If necessary add a dash of water to the pan if it looks to be drying out before the beans are done. Allow to cool to room temperature.
5.Put the burrata on a platter, toss the beans with the remaining basil and scatter over the burrata.
6.Top with the anchovies (if using), almonds and drizzle with extra virgin olive oil.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings