500g/1lb green beans, tops trimmed
½ cup buttermilk (see Note)
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped tarragon leaves
2 teaspoons Dijon mustard
½ teaspoon flaky sea salt
freshly ground black pepper, to taste

These beans go incredibly well with roast chicken, lamb, salmon, potatoes, jammy eggs, the list goes on. Tarragon brings such a lovely freshness of flavour to these beans, but you could also use dill or parsley.

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1.Bring a large pot of water to the boil.
2.Boil the beans for 3 minutes, then transfer to a bowl of iced water to refresh.
3.While the beans are cooling, make the dressing.
4.Whisk all the ingredients in a small bowl to combine.
5.Drain and dry the beans, then transfer to a serving dish and spoon over the dressing.
6.NOTE To make your own buttermilk, mix ½ cup whole milk with 1½ teaspoons lemon juice, and leave to sit for 5 minutes. The mixture will become curdled and tangy to taste. Prepared this way, buttermilk will keep for a week in a sealed jar in the fridge.

This is an edited extract
from Summer at Home
by Annabel & Rose
Langbein, published by
Annabel Langbein Media,
$24.99. Photography
Rose Langbein, Ted
Hewetson, Hamish
Jackson-Mee. Purchase at