Punchy spring greens

• unsalted butter↗50g g
• anchovy fillets↗6
• garlic cloves↗2

  finely chopped

• spring greens↗500g g

  washed and shredded

• lemon↗1

  juiced

• finely grated parmesan50g g
• hazelnets↗30g g

  toasted and roughly chopped

Step-by-step instructions

1. 1

   While the lamb is resting, melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 mins until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 mins until wilted.

2. 2

   Add the lemon juice and parmesan and stir well to melt the cheese. Season to taste, transfer to a serving bowl and scatter over the hazelnuts.