Week of August 24

Ingredients

• ·4 slices sourdough bread
• ·12 tbsp feta, crumbled
• ·4 tbsp Greek yoghurt
• ·2 tbsp olive oil
• ·4 eggs, large
• ·1 lemon, zested
• ·2 tbsp dill, roughly chopped
• ·1/4 tsp red pepper flakes
• ·1 tsp salt
• ·1/2 tsp black pepper

Method

1. 1Bring a small pan of water to a rolling boil, then lower the eggs in on a spoon and set a timer for seven minutes.
2. 2While they cook, blitz the feta, yoghurt, olive oil and lemon zest in a food processor until the mixture turns pale and holds a soft peak.
3. 3Lift the eggs into a bowl of cold water and leave them for two minutes, which loosens the shells and stops the yolks setting further.
4. 4Toast the sourdough until it is firm enough to hold a load without bending, then spread each slice thickly with the whipped feta.
5. 5Peel the eggs, halve them lengthways and lay two halves on each slice, cut side up so the yolk stays visible.
6. 6Finish with dill, red pepper flakes and a grind of black pepper, and serve while the toast is still warm.

Ingredients

• ·3/4 lb shrimp, large, peeled and deveined
• ·2 corn on the cob, husks removed
• ·1 avocados, diced
• ·1 cup cherry tomatoes, halved
• ·1 red onion, thinly sliced
• ·1 romaine hearts, chopped
• ·1 limes
• ·4 tbsp coriander, leaves and thin stems, chopped
• ·1 1/2 tbsp olive oil
• ·1/2 tsp ground cumin
• ·1/2 tsp smoked paprika
• ·4 tbsp queso fresco, crumbled
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Heat a grill or ridged pan until a drop of water skitters across it, which is hot enough to mark the corn before it softens.
2. 2Rub the corn with a little of the oil and grill it, turning every few minutes, until dark patches appear on most sides, about twelve minutes.
3. 3Toss the shrimp with the remaining oil, the cumin, the paprika and a good pinch of salt until every piece is coated.
4. 4Grill the shrimp in a single layer for about two minutes a side, pulling them off the moment they turn opaque and curl loosely.
5. 5Stand each cob on its end and cut the kernels away in long strips, letting them fall into the salad bowl.
6. 6Add the romaine, tomatoes, red onion and coriander, squeeze over the lime juice and season well.
7. 7Fold in the avocado and shrimp at the last moment, scatter the queso fresco over and serve with the second lime cut into wedges.

Ingredients

• ·3/4 lb chicken breast, halved horizontally into cutlets
• ·4 tbsp all-purpose flour
• ·1 1/2 tbsp olive oil
• ·2 tbsp butter
• ·2 garlic cloves, thinly sliced
• ·8 tbsp chicken broth
• ·1 lemon, one juiced, one in wedges
• ·1 1/2 tbsp capers, drained
• ·1/2 lb green beans, trimmed
• ·1 1/2 tbsp parsley, chopped
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Season the cutlets on both sides, then turn them through the flour and shake off everything that is not clinging.
2. 2Heat the oil in a wide skillet over medium-high until it shimmers, and lay in as many cutlets as fit without touching.
3. 3Cook for about three minutes a side until deeply golden, then move them to a plate; work in two batches rather than crowding the pan.
4. 4Drop the green beans into salted boiling water and cook until they squeak against the tooth but bend easily, about four minutes, then drain.
5. 5Add the garlic to the empty skillet and stir for thirty seconds, just until it smells sweet rather than raw.
6. 6Pour in the broth and lemon juice and scrape the browned bits off the base, then let it bubble until reduced by half.
7. 7Take the pan off the heat and swirl in the butter a piece at a time so the sauce thickens without splitting, then stir in the capers.
8. 8Return the chicken and any resting juices to the pan, add the green beans alongside, and scatter parsley over before serving with lemon wedges.

Ingredients

• ·4 eggs, large
• ·1 zucchini, coarsely grated
• ·8 tbsp sharp cheddar, grated
• ·2 spring onions, thinly sliced
• ·2 tbsp whole milk
• ·1/2 tsp olive oil, for the tin
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Heat the oven to 375F and brush a twelve-hole muffin tin with the olive oil, getting well into the corners of each cup.
2. 2Pile the grated zucchini into a clean tea towel and wring it hard over the sink; a surprising amount of water comes out and it is what makes the difference between set and soggy.
3. 3Beat the eggs with the milk, a good pinch of salt and plenty of pepper until the mixture is a single even colour.
4. 4Stir in the zucchini, cheddar and spring onions, then ladle the mixture into the tin, filling each cup about three quarters full.
5. 5Bake for twenty minutes, until the tops have domed and a cup pressed in the centre springs back rather than dents.
6. 6Let them settle for five minutes before running a knife around the edges and lifting them out.

Ingredients

• ·3/4 lb boneless chicken thighs
• ·8 tbsp Greek yoghurt
• ·1 cucumber, coarsely grated
• ·1 garlic cloves, grated
• ·1 lemon, juiced
• ·1 tbsp olive oil
• ·1 tsp dried oregano
• ·1/2 tsp ground coriander
• ·2 pita breads
• ·1 tomatoes, diced
• ·1 red onion, thinly sliced
• ·1 tbsp dill, chopped
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Toss the chicken with the olive oil, oregano, ground coriander, half the lemon juice and a heavy pinch of salt, and leave it for at least fifteen minutes.
2. 2Squeeze the grated cucumber in your fist over the sink until it stops dripping, then stir it into the yoghurt with the garlic, dill and the rest of the lemon juice.
3. 3Heat a heavy skillet over medium-high and cook the thighs, smooth side down, without moving them until they release easily and are well browned, about six minutes.
4. 4Turn them and cook for another five minutes, until the juices at the thickest point run clear.
5. 5Rest the chicken for five minutes, then slice it across the grain into thick strips.
6. 6Warm the pitas in the empty pan for thirty seconds a side so they puff slightly and stay pliable.
7. 7Spread each pita with the cucumber yoghurt, pile in the chicken, tomato and red onion, and fold it over.

Ingredients

• ·3/4 lb sirloin steak, cut into 1 1/2 inch cubes
• ·1 bell peppers, cut into squares
• ·1 red onion, cut into wedges
• ·1 zucchini, cut into thick rounds
• ·1 1/2 tbsp olive oil
• ·1 tbsp red wine vinegar
• ·2 garlic cloves, minced
• ·1 tsp dried oregano
• ·8 tbsp long-grain rice
• ·2 tbsp parsley, chopped
• ·1 tbsp mint, chopped
• ·1/2 tbsp butter
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Whisk the oil, vinegar, garlic, oregano and a heavy pinch of salt together, add the beef, and leave it for at least thirty minutes.
2. 2If you are using wooden skewers, put them in water now so they do not scorch over the coals.
3. 3Rinse the rice until the water runs clear, then simmer it in twice its volume of salted water, covered, for twelve minutes.
4. 4Take the rice off the heat and leave the lid on for another ten minutes so it finishes in its own steam.
5. 5Thread the beef onto skewers alternating with the peppers, onion and zucchini, packing the pieces close but not tight.
6. 6Grill over high heat for about ten minutes, turning every three minutes, until the beef is well marked outside and still pink within.
7. 7Fork the butter, parsley and mint through the hot rice and season it generously.
8. 8Rest the skewers for five minutes so the juices settle, then serve them over the herbed rice.

Ingredients

• ·1 tbsp olive oil
• ·1 onion, finely diced
• ·1 bell peppers, diced
• ·2 garlic cloves, sliced
• ·1 tbsp tomato paste
• ·14 oz canned crushed tomatoes
• ·3/4 tsp ground cumin
• ·1/2 tsp smoked paprika
• ·1/8 tsp cayenne pepper
• ·4 eggs, large
• ·4 tbsp feta, crumbled
• ·2 tbsp coriander, chopped
• ·2 slices sourdough bread
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Warm the oil in a wide, deep skillet and cook the onion and peppers over medium heat until they slump and the edges start to colour, about eight minutes.
2. 2Add the garlic, cumin, paprika and cayenne and stir for a minute, until the spices darken slightly and smell toasted rather than dusty.
3. 3Stir in the tomato paste and let it fry for another minute; this is what takes the raw edge off it.
4. 4Pour in the crushed tomatoes, season with salt, and simmer uncovered until the sauce holds a channel when you drag a spoon through it, about ten minutes.
5. 5Make a shallow well in the sauce for every egg with the back of a spoon, then crack an egg into each.
6. 6Cover the pan and cook over low heat for six to eight minutes, until the whites have turned opaque but the yolks still shift when the pan is tilted.
7. 7Scatter the feta and coriander over the top and serve straight from the pan with toasted sourdough.

Ingredients

• ·1 1/2 tbsp butter
• ·1 onion, finely diced
• ·2 tbsp all-purpose flour
• ·1 1/2 cup chicken broth
• ·12 tbsp whole milk
• ·4 tbsp heavy cream
• ·3/4 lb broccoli, cut into small florets
• ·1 carrots, coarsely grated
• ·1 cup sharp cheddar, grated
• ·1/2 tsp Dijon mustard
• ·1/8 tsp ground nutmeg
• ·2 slices sourdough bread
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Melt the butter in a heavy pot and cook the onion with a pinch of salt over medium heat until translucent, about five minutes.
2. 2Scatter the flour over and stir constantly for two minutes, until the raw flour smell has gone but the roux is still pale.
3. 3Pour in the broth a ladle at a time, whisking after each addition so no lumps form, then add the milk and cream.
4. 4Bring the soup to a bare simmer, add the broccoli and grated carrot, and cook until the stems give under a knife tip but the florets still hold, about eight minutes.
5. 5Stir in the Dijon and nutmeg and check the seasoning; it will need more salt than you expect before the cheese goes in.
6. 6Take the pot off the heat entirely, then add the cheddar in small handfuls, stirring until each one disappears before adding the next.
7. 7Serve with toasted sourdough, and reheat any leftovers gently so the cheese does not split.

Ingredients

• ·6 oz soba noodles
• ·1/2 lb chicken breast
• ·1 cucumber, cut into matchsticks
• ·1 carrots, cut into matchsticks
• ·2 spring onions, thinly sliced on the diagonal
• ·2 tbsp soy sauce
• ·1 1/2 tbsp rice vinegar
• ·1 tbsp toasted sesame oil
• ·1/2 tbsp honey
• ·1/2 tbsp ginger, finely grated
• ·1 tbsp toasted sesame seeds
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Lower the chicken into barely simmering salted water and poach it for about twelve minutes, until firm at the thickest point, then lift it out to cool.
2. 2Cook the soba in a large pot of unsalted boiling water, stirring at the start so the strands separate, for the time given on the packet.
3. 3Drain the noodles and rinse them under cold running water, rubbing them gently with your hands until the surface starch is gone and they feel slippery rather than sticky.
4. 4Whisk the soy sauce, rice vinegar, sesame oil, honey and ginger together until the honey has dissolved completely.
5. 5Shred the cooled chicken along the grain into rough strips.
6. 6Toss the noodles with about two thirds of the dressing, then fold through the cucumber, carrot and most of the spring onion.
7. 7Pile the chicken on top, spoon the remaining dressing over it, and finish with the sesame seeds and the last of the spring onion.

Ingredients

• ·2 bananas, sliced and frozen
• ·1 cup Greek yoghurt
• ·1 cup whole milk
• ·3 tbsp peanut butter
• ·2 tbsp unsweetened cocoa powder
• ·1 tbsp honey
• ·1 tbsp chia seeds
• ·1 tsp salt

Method

1. 1Freeze the sliced banana the night before; this is what makes the smoothie thick without watering it down with ice.
2. 2Put the milk and yoghurt into the blender first so the blades have something to spin in.
3. 3Add the frozen banana, peanut butter, cocoa, honey, chia seeds and a pinch of salt.
4. 4Blend on high for about forty-five seconds, stopping once to scrape the sides, until no flecks of cocoa remain.
5. 5Pour into tall glasses and drink it soon after, as the chia will keep thickening it as it sits.

Ingredients

• ·4 oz orzo
• ·7 1/2 oz white beans, drained and rinsed
• ·1 cup cherry tomatoes, halved
• ·1 cucumber, diced
• ·1 red onion, finely diced
• ·8 tbsp feta, crumbled
• ·4 tbsp kalamata olives, pitted and halved
• ·2 tbsp olive oil
• ·1 1/2 tbsp red wine vinegar
• ·1/2 tsp dried oregano
• ·1 tbsp dill, chopped
• ·1 tbsp mint, chopped
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Stir the drained beans together with the olive oil, vinegar, oregano and a good pinch of salt, and leave them to sit for at least fifteen minutes.
2. 2Boil the orzo in well-salted water until just tender, a minute short of the packet time, since it will soften further as it cools.
3. 3Drain the orzo and spread it on a tray to cool quickly; rinsing it would wash off the starch that helps the dressing cling.
4. 4Tip the cooled orzo into the beans and turn everything over so the marinade coats the pasta.
5. 5Fold in the tomatoes, cucumber, red onion and olives, then most of the feta and herbs.
6. 6Season with plenty of black pepper, scatter the remaining feta and herbs over the top, and serve at room temperature.

Ingredients

• ·5/8 lb ground turkey
• ·7 1/2 oz canned black beans, drained and rinsed
• ·4 corn tortillas
• ·1 1/2 tbsp olive oil
• ·1 onion, finely diced
• ·1 garlic cloves, minced
• ·1 tsp chilli powder
• ·3/4 tsp ground cumin
• ·1 corn on the cob, kernels cut off
• ·1 limes
• ·4 tbsp coriander, chopped
• ·1 romaine hearts, finely shredded
• ·4 tbsp sharp cheddar, grated
• ·2 tbsp sour cream
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Heat the oven to 400F, brush both sides of the tortillas with about half the oil, and lay them out in a single layer on baking sheets.
2. 2Bake for ten to twelve minutes, turning once, until they are stiff and blistered and no longer bend when lifted.
3. 3Meanwhile cook the onion in the remaining oil over medium heat until soft, then add the garlic, chilli powder and cumin for a minute.
4. 4Raise the heat, add the turkey and break it up with a wooden spoon, cooking until no pink remains and some of it has browned, about eight minutes.
5. 5Stir in the black beans with a splash of water and crush about half of them against the side of the pan so the mixture holds together on a tortilla.
6. 6Toss the raw corn kernels with the lime juice, the coriander, a pinch of salt and plenty of pepper.
7. 7Spread the turkey and beans over the crisp tortillas, then top with shredded romaine, corn salsa, cheddar and a spoon of sour cream.
8. 8Serve with the remaining lime cut into wedges.

Ingredients

• ·2 croissants
• ·4 oz ham, sliced
• ·8 tbsp Gruyere, grated
• ·1 tsp Dijon mustard
• ·1/2 tbsp butter
• ·1 tbsp chives, chopped

Method

1. 1Split the croissants horizontally, leaving a hinge at the back so they stay whole.
2. 2Spread a thin film of Dijon over the cut faces.
3. 3Divide the ham between them, folding each slice so it sits in a loose ruffle rather than flat.
4. 4Scatter the Gruyere over the ham and close the croissants.
5. 5Melt the butter in a wide skillet over medium-low heat.
6. 6Lay the croissants in the pan, weigh them down with a second pan, and cook until the underside is deep gold, about 3 minutes.
7. 7Turn and press again until the cheese has visibly run out at the edges, about 3 minutes more.
8. 8Shower with chives and eat while the cheese is still stretchy.

Ingredients

• ·3/4 lb flank steak
• ·4 oz arugula
• ·4 tbsp Parmesan, shaved
• ·1 lemon
• ·2 tbsp olive oil
• ·1 cup cherry tomatoes, halved
• ·1 red onion, thinly sliced
• ·1/2 tsp black pepper
• ·1/2 tsp salt

Method

1. 1Pat the steak dry and season both sides heavily with salt and pepper.
2. 2Heat a heavy skillet over high heat until a drop of water skitters and vanishes.
3. 3Add a little of the olive oil, lay in the steak, and sear without moving it until a dark crust forms, about 5 minutes.
4. 4Turn once and cook until the centre gives slightly under a finger, about 4 minutes more for medium-rare.
5. 5Move the steak to a board and let it rest for a full 10 minutes so the juices settle.
6. 6Whisk the remaining olive oil with the juice of both lemons and a pinch of salt.
7. 7Toss the arugula, tomatoes and onion with most of the dressing.
8. 8Slice the steak thinly across the grain and lay it over the salad.
9. 9Shave the Parmesan on top and spoon over the last of the dressing.

Ingredients

• ·3/4 lb haddock fillets
• ·12 tbsp all-purpose flour
• ·10 tbsp lager, cold
• ·1/2 tsp baking powder
• ·1 1/2 cup vegetable oil, for frying
• ·1 lb russet potatoes, cut into thick chips
• ·4 tbsp mayonnaise
• ·2 tbsp dill pickles, finely chopped
• ·1/2 tbsp capers, chopped
• ·1 lemon
• ·1 tbsp parsley, chopped
• ·1 tsp salt

Method

1. 1Heat the oven to 450F.
2. 2Toss the potato chips with some of the oil and half the salt, spread them in a single layer on a large tray, and roast until the edges are crisp and brown, about 35 minutes, turning once.
3. 3Stir the mayonnaise with the pickles, capers, parsley and a squeeze of lemon to make the tartare, then chill it.
4. 4Whisk most of the flour with the baking powder and the remaining salt.
5. 5Pour in the cold lager and whisk only until the batter is loose and lumpy, then leave it to rest for 10 minutes.
6. 6Heat the remaining oil in a deep pan to 365F, or until a drop of batter rises and sizzles at once.
7. 7Dry the haddock, cut it into even portions, and dust each in the last of the flour.
8. 8Drag a piece through the batter, let the excess run off, and slide it away from you into the oil.
9. 9Fry two pieces at a time until the crust is deep gold and blistered, about 5 minutes, then drain on a rack.
10. 10Serve with the chips, the tartare, and the rest of the lemon in wedges.

Ingredients

• ·13 tbsp all-purpose flour
• ·4 tbsp granulated sugar
• ·2 tbsp brown sugar
• ·2/3 tsp baking powder
• ·3 tbsp butter, melted
• ·3 tbsp Greek yogurt
• ·1 eggs
• ·1/3 tsp vanilla extract
• ·11 tbsp blueberries
• ·1/6 tsp cinnamon
• ·1/6 tsp salt

Method

1. 1Heat the oven to 400F and line a 12-cup muffin tin with paper cases.
2. 2Set aside a little of the flour and some of the melted butter for the crumb.
3. 3Rub the reserved flour together with the brown sugar, cinnamon and reserved butter until it clumps like wet sand, then chill it.
4. 4Whisk the remaining flour with the granulated sugar, baking powder and salt.
5. 5In a second bowl beat the eggs with the yogurt, vanilla and the rest of the melted butter.
6. 6Fold the wet into the dry with a spatula and stop while the batter still looks a little streaky.
7. 7Toss the blueberries with a spoonful of the dry mix, then fold them through in a few strokes.
8. 8Divide the batter between the cases and pile the crumb on top.
9. 9Bake until the tops are domed and gold and a skewer comes out with only a crumb clinging to it, about 22 minutes.
10. 10Cool in the tin for 5 minutes so the paper releases cleanly.

Ingredients

• ·4 slices sourdough bread, torn into rough chunks
• ·3 tomatoes, cored and cut into chunks
• ·7 1/2 oz white beans, drained and rinsed
• ·3 oz fresh mozzarella, torn
• ·1 cucumber, halved and sliced
• ·1 red onion, thinly sliced
• ·8 tbsp basil, leaves torn
• ·2 tbsp olive oil
• ·1 1/2 tbsp red wine vinegar
• ·1 garlic cloves, grated
• ·1/2 tsp salt
• ·1/2 tsp black pepper

Method

1. 1Heat the oven to 400F.
2. 2Spread the torn bread on a tray, toss it with a little of the olive oil, and bake until the edges are dry and pale gold but the middles still give, about 8 minutes.
3. 3Put the tomato chunks in a large bowl with half the salt and turn them over so they start to weep.
4. 4Soak the onion slices in cold water for 5 minutes, then drain them, which takes the harshness off.
5. 5Whisk the vinegar with the garlic, the remaining oil, the rest of the salt and the pepper.
6. 6Add the beans, cucumber and drained onion to the tomatoes and pour over the dressing.
7. 7Fold in the bread and press it down so it sits in the juices.
8. 8Leave the bowl on the counter for 20 minutes, until the bread has softened but a few chunks still hold their shape.
9. 9Fold through the mozzarella and basil just before it goes to the table.

Ingredients

• ·1 1/2 lb pork baby back ribs
• ·1 tbsp brown sugar
• ·1/2 tbsp smoked paprika
• ·1 tsp garlic powder
• ·1 tsp salt
• ·1/2 tsp black pepper
• ·8 tbsp barbecue sauce
• ·2 corn on the cob, husked
• ·1 tbsp butter
• ·1 tbsp parsley, chopped

Method

1. 1Heat the oven to 275F.
2. 2Slide a knife under the papery membrane on the bone side of the rack and pull it off in a single sheet.
3. 3Mix the brown sugar, paprika, garlic powder, salt and pepper and rub it into both sides of the ribs.
4. 4Wrap the rack tightly in foil, seam up, and set it on a baking tray.
5. 5Bake until the meat has pulled back from the bone ends and a skewer slides in with no resistance, about 2 hours 45 minutes.
6. 6Open the foil, brush the ribs generously with the barbecue sauce, and turn the broiler to high.
7. 7Broil until the sauce bubbles and catches at the edges, about 5 minutes, watching it the whole time.
8. 8While the ribs rest, boil the corn until the kernels turn a deeper yellow and pop under a fingernail, about 5 minutes.
9. 9Roll the hot corn in the butter and scatter over the parsley.
10. 10Cut the rack between the bones and serve with the rest of the sauce.

Ingredients

• ·2 everything bagels
• ·8 tbsp cream cheese, softened
• ·1 tbsp chives, chopped
• ·1 tbsp dill, chopped
• ·1 tomatoes, thickly sliced
• ·1 lemon
• ·1/4 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Beat the cream cheese with a fork until it loosens and takes on a sheen.
2. 2Work in the chives, dill, a squeeze of lemon, half the salt and the pepper.
3. 3Split the bagels and toast the cut sides until they are gold and the edges have crisped, about 3 minutes.
4. 4Salt the tomato slices lightly and let them sit for a minute so they season through.
5. 5Spread the schmear thickly over the warm bagel halves.
6. 6Lay the tomato on top and finish with a little more pepper.

Ingredients

• ·1 baguette
• ·6 oz smoked turkey, thinly sliced
• ·3 oz Brie, sliced
• ·2 tbsp fig jam
• ·2 oz arugula
• ·1/2 tbsp olive oil
• ·1/2 tbsp balsamic vinegar
• ·1/4 tsp black pepper

Method

1. 1Heat the oven to 375F.
2. 2Split the baguette lengthways and warm it cut side up until the crust crackles when pressed, about 5 minutes.
3. 3Spread the fig jam over the bottom half while the bread is still hot.
4. 4Lay the Brie on the jam so the residual heat softens it at the edges.
5. 5Ruffle the turkey slices over the cheese rather than laying them flat, which keeps the sandwich from packing down.
6. 6Toss the arugula with the olive oil, vinegar and pepper.
7. 7Pile the dressed leaves over the turkey and close the baguette.
8. 8Press down firmly, then cut into portions with a serrated knife.

Ingredients

• ·1 lb top sirloin roast
• ·2 garlic cloves, minced
• ·2/3 tbsp rosemary, chopped
• ·2/3 tbsp thyme, leaves picked
• ·1 tbsp olive oil
• ·1 1/3 tbsp butter, softened
• ·1/2 lb green beans, trimmed
• ·2/3 tsp salt
• ·1/3 tsp black pepper

Method

1. 1Take the roast out of the fridge an hour ahead so it comes up to room temperature, then pat it dry and tie it at intervals with butcher's twine.
2. 2Heat the oven to 275F.
3. 3Mash the garlic, rosemary, thyme, salt and pepper into the butter with a little of the olive oil.
4. 4Heat the remaining oil in a heavy skillet over high heat and sear the roast on every side until deeply browned, about 12 minutes in total.
5. 5Move the roast to a rack set over a roasting tin and smear the herb butter all over the top and sides.
6. 6Roast until a thermometer pushed into the centre reads 128F for medium-rare, about 1 hour 15 minutes.
7. 7Rest the meat on a board, loosely tented, for a full 20 minutes.
8. 8Meanwhile, toss the green beans in the tin with the pan juices and roast until they blister and wrinkle, about 15 minutes.
9. 9Carve the roast across the grain in thin slices and spoon the resting juices over.