Bring a large pan of salted water to the boil.

Add the green beans and cook for 4-5 minutes, then drain in a colander.

Drizzle with a little olive oil, season, and set aside to keep warm.

Place the bacon lardons into a non-stick pan over medium heat.

Cook until almost crispy, then transfer to a large plate lined with kitchen paper. Keep warm. Wipe the pan clean, we will use it again soon.

Place the sliced shallots into a medium bowl.

Scatter the arrowroot powder over, then use clean hands to toss well. Season with a little salt.

Heat the olive oil in the pan over medium-high heat. Once hot, add the coated shallots and leave to cook for about 1 minute. Do not stir just yet, this may cause the pieces to stick together.

Continue to cook for another 1-2 minutes, and now you can stir: you want the shallots to turn golden without burning so please keep an eye on them.

Once you are happy, use a slotted spoon to transfer the golden, crispy shallots to a plate lined with kitchen paper.

Season with salt while still warm.

On a large serving platter, serve the green beans with the feta crumbled over, and scatter over the bacon pieces and fried shallots.

Finish with the diced, dried cranberries for a sweet finish. Season with more salt and pepper, if needed.