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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="https://ottolenghi.co.uk/pub/media/amasty/amoptmobile/contentmanager/content/cache/646x458//rench-beans-and-mangetout-with-hazelnut-and-orange.jpg">
<img src="Images/A59D368C-D7B7-4DE0-A9FC-1548625062FC/0C4D4515-E0AE-415D-B8ED-69E75741FF9D.jpg" itemprop="image" class="photo photoswipe"/>
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<!-- Name -->
<h1 itemprop="name" class="name">French Beans and Mangetout with Hazelnut and Orange</h1>
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<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<!-- Source -->
<b>Source: </b>
<a itemprop="url" href="https://ottolenghi.co.uk/recipes/french-beans-and-mangetout-with-hazelnut-and-orange-full">
<span itemprop="author">ottolenghi.co.uk</span>
</a>
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<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient"><strong>400</strong>g French beans</p><p class="line" itemprop="recipeIngredient"><strong>400</strong>g mangetout</p><p class="line" itemprop="recipeIngredient"><strong>70</strong>g unskinned hazelnuts</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> orange</p><p class="line" itemprop="recipeIngredient"><strong>20</strong>g chives, roughly chopped</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> garlic clove, crushed</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> tbsp olive oil</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tbsp hazelnut oil (or another nut oil, if unavailable)</p><p class="line" itemprop="recipeIngredient">coarse sea salt and black pepper</p>
</div>
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</div>
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<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">Preheat the oven to 180C/Gas Mark 4.</p><p class="line">Using a small, sharp knife, trim the stalk ends off the French beans and the mangetout, keeping the two separate. Bring plenty of unsalted water to the boil in a large saucepan - you need lots of space for the beans, as this is crucial for preserving their colour. Blanch the French beans in the water for 4 minutes, then drain into a colander and run them under plenty of tap water until cold. Leave to drain and dry. Repeat with the mangetout, but blanch for only 1 minute.</p><p class="line">While the beans are cooking, scatter the hazelnuts over a baking tray and roast in the oven for 10 minutes. Leave until cool enough to handle, then rub them in a clean tea-towel to get rid of most of the skin. Chop the nuts with a large, sharp knife. They should be quite rough; some can even stay whole. Using a vegetable peeler, remove the zest from the orange in strips, being careful to avoid the bitter white pith.</p><p class="line">Slice each piece of zest into very thin strips (if you have a citrus zester, you could do the whole job with that).</p><p class="line">To assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning. Serve at room temperature.</p>
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