Green bean casserole is always a hit at the holiday table and this delicious recipe is a great twist on the classic dish.

Raymond Blanc pays tribute to his restaurant kitchen garden at Le Manoir aux Quat’Saisons, opened 41 years ago, in his latest ...

Heat half the oil in a large casserole dish over a medium-high heat. Lay the pieces of lamb into the hot oil – don’t overcrowd the pan – and brown for six to eight minutes. Transfer to a large plate.