Green bean, Mangetout, Roasted Hazelnut & Orange salad

2 boxes of each - fine beans & mange tout

8 finely sliced shallots, lengthways ( julienne)

400g unskinned roasted hazelnuts

6 large oranges

2 bags (200g) finely chopped chives

4 cloves fresh garlic , grated through small side grater / micro plane, then roughly chopped

6 tbsp olive oil

4 tbsp hazelnut oil

good pinch of coarse sea salt and black pepper

Using a small, sharp knife, trim the stalk ends off the Fine 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 Fine beans in the water for 3 minutes, add the mange tout for the last minute. Use a kitchen spider to remove directly into iced water. Then drain once cool and place into salad mixing bucket

if using a stem oven follow steps above just ensure plenty of room on perforated trays between beans, also ensure steamer is running prior to inserting to allow steam to be generated

crush the nuts by using a vacuum bag and a rolling pin. They should be quite rough; some can even stay whole, add into bucket.

Using a vegetable peeler, remove the peel from the orange in strips, being careful to avoid the bitter white pith.

Slice each piece of zest into very thin strips (chiffonade) and add into the bucket

finely chop the chives and also add into bucket

slice down the shallots lengthways into julienne and add into bucket

add in all the oils & garlic and mix together

season to taste with salt and pepper