Green bean recipes from Neil Perry, Jill Dupleix and Luke Mangan

Wok-fried green beans with chilli pork

Serves 4

300g pork, coarsely minced

3 tbsp soy sauce

1 tsp cornflour

1 tsp caster sugar

Salt and pepper

500g green or snake beans

1 red capsicum

3 tbsp vegetable oil

2 garlic cloves, squashed

2 tbsp Chinese rice wine or dry sherry

1 tbsp chilli bean sauce (toban djan*)

* From Chinese food stores.

Mix the pork with soy sauce, cornflour, sugar, salt and pepper and set aside.

Trim the beans and cut on the diagonal into 5cm lengths. Cut the red capsicum lengthwise into thin strips, discarding core and seeds. Cook the beans and red capsicum in simmering, salted water for 4 minutes. Drain and cool under cold running water, then pat dry.

Heat half the oil with the garlic in a wok. When hot, stir fry the beans and red capsicum for 4 minutes until scorched. Remove to a warm platter. Heat the remaining oil and stir-fry the pork over high heat for 4 minutes, tossing well. Add the rice wine, chilli bean sauce, the vegetables and a dash of water to the pork, tossing well for 2 minutes, and serve with steamed rice.

- Jill Dupleix

Green beans with creamy anchovy, chilli and lemon dressing and almonds

Serves 6-8

1 lemon

½ cup extra virgin olive oil

55g good quality anchovy fillets, such as Ortiz

4 garlic cloves, finely chopped

pinch of ground chilli

180ml milk

400g green beans

2½ tbsp extra virgin olive oil

sea salt and freshly ground pepper

¼ cup almonds, roasted and roughly chopped

Peel the lemon with a small knife, taking care to remove all of the white pith. Remove any seeds and finely chop the flesh. Place in a small food processor and add the oil, anchovy fillets, garlic and chilli. Process until well combined. With the motor running, gradually add the milk, about one tablespoon at a time. If you add the milk too quickly, the dressing may split. When all the milk is incorporated, add about one tablespoon of warm water so the dressing is a pouring consistency.

Bring a saucepan of salted water to the boil. Blanch the beans until tender to the bite. Drain and refresh in iced water. Drain again and trim the beans. Dress with olive oil and season to taste with salt and pepper.

Place a little of the dressing in the base of a large shallow salad bowl, pile the beans on top, spoon over the remaining dressing and scatter over the almonds.

- Neil Perry

Pesto tagliatelle with green beans

Serves 4

375g dried tagliatelle

2 desiree potatoes, peeled and very thinly sliced

300g green beans, topped and tailed

1 bunch basil leaves, finely chopped

100ml extra virgin olive oil

Juice of 2 lemons

200g parmesan, grated, plus extra (shaved) for serving.

Bring a large pot of water to the boil and add a good pinch of salt. Add the tagliatelle, potatoes and green beans (all in the same pot) and cook for about 9 minutes, or until the pasta is al dente.

Meanwhile, in a small bowl, combine the basil, olive oil, lemon juice, grated parmesan and a pinch of salt. Mix well.

Drain the pasta, potatoes and beans and return them to the hot pot. Add the basil mixture and toss until well combined.

Serve topped with shaved parmesan and drizzle with extra olive oil (optional).

- Luke Mangan