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Scatter almonds onto a baking tray and roast at 180°C for 5–10 minutes, keeping an eye on them, until deeply golden and crunchy.
For the dressing, add the anchovies to a small saucepan with a little of their oil and the olive oil.
Cook gently over low heat until the anchovies start to melt into the oil.
Add the garlic and chilli and continue cooking gently until everything is soft and fragrant. You don’t want the garlic taking on too much colour.
Add the orange zest and juice, followed by the lemon juice, and let everything bubble away gently for a few minutes until you have a lovely, rich, warm dressing.
Taste it. More lemon? More chilli? More olive oil? Go for it.
Cook the green beans in a big pot of well-salted boiling water until properly tender.
Drain and let them steam dry briefly, then tip into a large bowl while still warm.
Pour over the warm anchovy dressing and add a very generous grating of Parmesan.
Get your hands in there and give everything a really good toss so every bean is coated.
Taste again and adjust with more lemon, orange, chilli or salt if it needs it.
Pile onto a platter and finish with loads of those golden roasted almonds and, naturally, more Parmesan.