Green Beans with Capers and Tarragon

By Joseph Whitmore  of One Dish Room


Punnet of green beans

2tbsp of capers

1 lemon

4 sprigs of tarragon

Extra virgin olive oil



1. Cut the stalks of the beans and add to a saucepan of heavily salted boiling water

2. Whilst they are cooking, heat a non-stick pan with oil, and when hot add in the capers

3. After 2-4 minutes, test the beans. They are ready when they have gone slightly darker and still have a crunch

4. Drain the beans, and add to the pan with capers

5. Zest and juice of the lemon into the pan along with the tarragon leaves, discarding the stems. Season to taste