Perfect family meal, anchovies and a grating of parmesan add a savory kick to these spring greens with crunchy hazelnuts


50g unsalted butter

6 anchovy fillets

2 garlic cloves, finely chopped

500g spring greens, washed and shredded

1 lemon, juiced

50g finely grated Parmesan

30g hazelnuts, toasted and roughly chopped


While the lamb is resting, melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 mins until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 mins until wilted.

Add the lemon juice and parmesan and stir well to melt the cheese. Season to taste, transfer to a serving bowl and scatter over the hazelnuts.

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