bring to the boil and simmer until the mixture has reduced by half.
5. add the cream and reduce a little further. turn down the heat and gently whisk in the chilled butter.
6. pass the sauce through a sieve and season with salt and pepper and lemon juice to taste. keep warm until needed.
7. heat the oil in a large frying pan and shallow-fry the cakes over a medium heat for 3-4 minutes on each side until golden brown and completely heated through.
8. meanwhile, make the spinach and bean salad. cook the beans in boiling water for 2-3 minutes or until just tender. drain, plunge into cold water and drain once 