In this dish baby fennel, plump Greek gigante beans, and sliced lemon tangle with a honey-kissed white wine sauce, all finished with a shower of chopped dill.
If any of you are in a side-dish rut, I'm going to lobby for trying this. It's fast, it's good, and as a base idea, it's flexible.
When made in an oven-proof skillet, top it with feta, chopped olives, and breadcrumbs, and bake into a crunchy-topped gratin.
Add a poached egg on top of each serving to make a complete one bowl meal.
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