This recipe for garlic-roasted green beans is adapted from Anna Thomas' fantastic book The New Vegetarian Epicure (also known, in the Penguin edition I own, as From Anna's Kitchen). The beans are very easy to make, and infused with a lovely garlicky flavour, while the cloves of garlic themselves become soft and mellow-tasting.

Wash the green beans, and trim them. Peel the garlic cloves, but leave whole. Combine the beans, garlic, oil and salt in a large baking dish, and toss with your hands until everything is very lightly coated with the oil. Roast at 180C for about 20 minutes, until the beans are slightly brown in spots, and parts of the skin are lightly blistered. Taste one to check that it is done. Serve at once, hot (although apparently they are also good at room temperature, for finger food).

Serves 2-4 as a side dish, depending on how much else is on the table.

17 July 2004