1. TO PREPARE THE VEGETABLES:

Finely slice the mushrooms. Top and tail the green beans then set aside. Place the butter beans into a sieve, rinse under cool running water and drain well.

2. TO COOK THE BUTTER BEAN MASH:

Add the butter beans and steamed potatoes to a pot then pour in the rosemary cream sauce. Season with salt and place the pot over a medium-high heat. Bring up to a boil, cover with a lid and reduce the heat to low. Cook for 4-5 mins, checking regularly to ensure the cream isn’t burning. Mash with a potato masher and mix well to combine, cover with a lid and keep warm. The mash will thicken up as it sits.

3. TO COOK THE BUTTERED GREEN BEANS:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the green beans then season with salt and cook for 3-4 mins. Add a knob of butter and cook for a further 1 min. Remove from the pan into a bowl and cover to keep warm.

4. TO COOK THE MUSHROOM BOURGUIGNON:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Add the sliced leeks and cook for 3-4 mins, stirring often. Add the mushrooms, season with salt and cook for 2-3 mins. Add the Bourguignon sauce and cook for 2-3 mins until the sauce is thick and glossy, stirring often.

Spoon the butter bean mash into bowls and top with the mushroom Bourguignon. Sprinkle over roasted hazelnuts and serve with buttered green beans.