Step 1

Heat up the oven to 120° C / 250° F (regular setting, no fan).

Step 2

Mix the first five almond bacon ingredients in a medium bowl until homogenous. Add the almond flakes in and stir well to coat. Allow them to marinade if you have time.

Step 3

Spread marinated almonds on a large baking tray and bake for about 30 minutes, giving the almonds a good stir at the halfway point.

Step 4

Remove from the oven when the excess moisture has evaporated, the almonds will still be a little soft when hot but they will crisp up once out of the oven. Once completely cool, store them in an airtight jar to keep them crispy.

Step 5

Heat up the oven to 225° C / 435° F (regular setting, no fan). Top, tail and de-string (unless stringless) the beans. If using runner beans, cut them into thick strips on the diagonal.

Step 6

If roasting beans in the oven, coat them in olive oil and season with a little salt and pepper (remember that almond bacon contributes saltiness).

Step 7

Spread the beans on a large baking tray. Roast them for about 15 minutes (or a couple of minutes less if using green as opposed to runner beans), giving them a good stir halfway through the baking time and stirring minced garlic (if using) through them at this point.

Step 8

Alternatively, heat up half of the oil in a large frying pan / wok and stir-fry the beans until soft and blistered in places. Remove from the pan and stir-fry the other half of the beans in the remaining oil. You could also steam them until tender (about 5 minutes) if seeking a healthier option.

Step 9

Place seasoned beans on a large platter, sprinkle with almond bacon and serve.