Beans 'n' Herb Cream Sauce
20 green beans, top and tail.
Heat 30g butter in frying pan or wok. Add 1 clove crushed garlic (optional) and beans. Cook 2-3 minutes or until just tender. Stir in 1/4 cup of cream, 2 tspns chopped fresh rosemary, 1 tblspn chopped fresh chives and 1tspn chopped fresh thyme. Cook 1 minute more. Serve hot with freshly ground pepper.