Sydney-based chef and author Lennox Hastie of Firedoor published a long, passionate ode to the art of cooking with fire that has us raring to crank up the grill. Pair these grilled green beans with a rich almond cream for a savory-smoky experience that’s thoroughly satisfying. 

Green beans are ideally suited to grilling as their fleshy texture results in a lightly charred and smoky exterior, while they retain ternderness within. Dressed simply in lemon, olive oil and salt, they are enriched by a roasted almond cream, which is lightened with cucumber juice for a light, summery finish.

Reprinted with permission from Finding Fire: Cooking At Its Most Elemental