Bring a large pot of water to the boil. Add enough salt so it tastes like seawater. Blanch the beans for 7-8 minutes or until tender, then drain and set aside.

Meanwhile, heat the butter in a heavy-based pan over a medium heat until it begins to turn nut-brown. Add the beans, hazelnuts and lemon juice to the butter and toss well. Season with a pinch of salt and ground pepper and serve.

Serve alongside Neil Perry's roast turkey with ricotta stuffing.