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    Panachè of Bean with Citrus and Black Pepper Butter

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    Panachè of Bean with Citrus and Black Pepper Butter

    • Preparation time: 5 minutes
    • Cooking time: 4 minutes
    • Total time: 9 minutes 10 minutes

    Serves: 6

    Ingredients

    • 50g unsalted butter
    • Zest of 1 lemon
    • Squeeze of lemon juice
    • ½ tsp black peppercorns, cracked
    • Salt
    • For the beans
    • 200g pack Waitrose Trimmed Green Beans
    • 150g pack Waitrose Trimmed Sugar Snap Peas
    • 150g frozen petits pois
    • 450g frozen baby broad beans

    Method

    1. Cream the butter until soft, then stir in the lemon zest, juice and cracked black peppercorns. Season with a little salt. Mix well and chill.
    2. In a large pan, cook the French beans in boiling water for 2 minutes. Add the sugar snaps, petits pois and broad beans, bring back to the boil and cook for 1-2 minutes until all the beans are tender. Drain well.
    3. Heat the citrus butter in the pan. Add the drained beans and toss well to coat evenly. Spoon the panaché into a warmed serving bowl.

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