Christmas side dishes are absolutely as important as the Grand Turkey, goose or ham ( or vegetarian version of the centrepiece) that you have featured as your seasonal central dish. The accompaniments that fill the table, raise the overall flavor profile, add to the textures and generally bring the grandeur of the festive menu together. My Christmas table is heaving with sides and I’m a great fan of the earthy tenderness of new season french beans. But these aren’t any old school dinner, overcooked, wilting tasteless french beans. When I’m creating new recipes, I always think of the original aroma or taste and texture sensation of the particular produce I’m using and I try to work with that and elevate its own natural state of deliciousness..and so here I have, the perfect recipe for fresh, crunchy french beans encased in a elegantly simple but luscious parsley cream veloute.

Serves 6

1 kg of French beans, topped and tailed and sliced lengthways  in half. ( This is the most important preparation point of the recipe. By slicing the French Bean in half, from top to bottom essentially halving it, you remove the chewy rubber y  experience of the full bean, instead leaving a slimmer, crisp mouthful size )

1 heaped tbs of salted butter

1 tbs olive oil

1 tsp of  freshly minced garlic

½ tsp of freshly cracked black pepper

2 cups of heavy double cream

1 vegetarian stock cube ( this essentially replaces the salt and brings with it rich flavours to the sauce)

½ cup warm water

½ cup of finely chopped flat leaf parsley ( try not to use the curly parley, the texture will not work in this delicate dish)

Place a large, wide non stick frying pan on a medium heat.

Melt the butter and olive oil together until the butter starts to gently bubble.

Immediately add the garlic and the chopped parsley, stirring well. Fry for 2 minutes

Now add the sliced French beans, stirring well to coat them in the butter-parsley sauce. Fry on a medium heat for 3-4 minutes.

Now add the warm water, the double cream , stirring everything carefully to coat the French Beans.

Crumble in the vegetarian stock cube and the black pepper. Stir again and let the sauce bubble up. Lower the heat and cook for a further 8-9 minutes until beans are tender.

Serve hot.