Green beans with capers & crispy parsley

  • Preparation time: 5 minutes
  • Cooking time: 8-10 minutes
  • Total time: 15 minutes

Serves: 6


500g green beans
50ml rapeseed oil
3 tbsp capers
25g pack flat leaf parsley, picked
3 cloves garlic, peeled and finely sliced


1. Bring a large pan of salted water to a rolling boil. Trim the stalk end of the beans but leave the tails, then add to the pan of boiling water and cook for 8 minutes or until tender, drain.

2. Meanwhile, heat the oil in a small frying pan and fry the capers, parsley and garlic until crisp. Drain on kitchen paper and scatter
over the beans with a generous seasoning of black pepper. Serve with the lamb stifado.