Preheat the oven to 200C/180C
Fan/Gas 6. Place the hazelnuts
in a small roasting tray and toast
in the oven for 8-10 minutes,
until golden. Remove from the
oven and allow to cool slightly,
then roughly chop 20g. Put the
remaining hazelnuts in a blender
or food processor with the olive
oil. Season well with salt and
pepper and blitz until smooth.
Blanch the beans in a pan of
boiling water for 3-4 minutes
until just tender. Drain well.
Place the beans in a large
serving dish and drizzle over the hazelnut purée. Scatter the
chopped hazelnuts and anchovies
on top and finish with a good
grind of black pepper.
Recipe and photography taken from Marcus Everyday by Marcus Wareing with Chantelle Nicholson. Photo by Susan bell (HarperCollins, £20)
