I know the classic green bean casserole has its loyal fans, but I like this version a little more: blistered beans, caramelised onions, cream, mustard, parmesan… and a mountain of rosemary-fried onions. Make everything ahead, reheat, pile it up, done. And if you find yourself scattering those crispy onions over everything else you cook this week, you’re not alone. Find the full recipe on Substack or through the link in my bio. | Ottolenghi