every recipe has a story to tell about its history, culture, background and its place in our lives. These recipes are those of my history.
For me, these recipes tell a story of family and friendship, and they hold a special place in my heart. Over time, as my cooking has evolved, so too have these recipes. I might add more spice here, less sugar there, use a slightly lighter hand, or an ingredient that just wasn't widely available back then. These are the recipes I make time and again and it gives me so much joy to see them back out in the world. I hope you enjoy them and would love to think that they become a part of your family history too.
Belinda Jeffery
green beans in dill Sc neean dressing
serves 6
These beans go beautifully with roast chicken or barbecued fish. Swap walnuts for pecans, if you like, but I do feel pecans give the dressing a mellower, rounder flavour.
750g young green beans, stalks trimmed, tips left on
dressing
About 100g (1 cup) chopped green shallots (chives are good too)
Large handful of chopped continental parsley
Large handful of chopped dill
