It’s not usually wise to try a new recipe over the Christmas season. There is enough stress – so best to stick to tried and tested menus. However, there is one new vegetable dish that I had to try. It is Ottolenghi’s recipe. The name of the sauce is jurot and in the recipe he explains that it is popular with Bukharian Jews from Uzbekistan. I have only tried it with beans but he recommends that Brussels sprouts or cavalo nero would make good replacements. This is a sauce I shall use very often. An exciting find with just the right amount of mild aniseed flavour given by the fennel and tarragon. Delicious with roast chicken.

If you have no panko breadcrumbs, crustless white bread made into fine crumbs and roasted is a perfectly fine alternative.

75g soured cream
50g cream cheese
1 tbsp lemon juice
Salt and freshly ground black pepper

400g green beans
2 tbsp olive oil
¼ tsp paprika
¼ tsp fennel seeds, crushed
40g panko breadcrumbs
5g tarragon leaves

In a large bowl, whisk the soured cream, cream cheese, lemon juice and a good pinch of salt until smooth. Put to one side.

Blanch the beans in salted boiling water for five minutes until tender and not squeaky. Strain into a colander and leave to steam for a few minutes before adding them to the creamy dressing.

Heat the olive oil in a frying pan and add the spices and a generous grind of black pepper. Fry for 30 seconds. Stir in the breadcrumbs and a good pinch of salt. Fry for five minutes, stirring frequently, until the breadcrumbs are crisp and golden. Tip then into a dish lined with kitchen roll.

Stir the tarragon through the beans.

Onto a large platter, build up layers of beans and breadcrumbs, ending with breadcrumbs sprinkled over the top. Serve while still a little warm.