For the vegetable side of this lamb roast, I knew I wanted to use broccoli and you know how I love my green beans, but I wanted to change it up a little bit from what I’ve done before. Then I saw my stash of almonds and had a light bulb moment.

This took a very small amount of time to make but when you have a fork full of the shallots from Part One and the chopped almonds together your mouth fires the confetti cannons and says “cheers buddy”, it’s just pretty good. Organic as always.


– 100g broccoli florets
– 100g green beans, halved
– 25g whole almonds, skin in tact
– 15g sesame seeds


– Roast your almonds for 20 minutes in the oven at the same temperature as your roast (180 degrees).
– Remove them from the oven and finely chop them.
– When there’s about 7 minutes left to go on your roast, boil water in a large pan, chuck the green beans in and a minute later, add the broccoli florets.
– When they’re done, drain them in a colander, leave to cool slightly.
– In a small pan, stir the sesame seeds on a high heat and add in the chopped almonds, the sesame seeds release their own oil and as they start to turn colour, transfer the green into a warm dish and sprinkle over the nutty mixture.
– Stir well and serve. I hope you enjoy this side dish!