I’m always going to serve green beans, and as a side dish this is a celebration of flavour. While boiling the beans in milk may seem a little excessive and expensive, trust me – it makes all the difference. The milk softens (not mushes!) the beans and adds a creaminess to the flavour. Boiling beans in water tends to draw out the flavour, which is why people are so often disenchanted with and disinterested in green beans. Which is a pity, because they’re actually quite phenomenal.