Chestnut hummus
Make some festive hummus, using chestnuts in place of the usual chickpeas. Serve with crudités for an easy Christmas starter, snack or buffet addition
Crush the garlic with the anchovies. Tip into a small bowl and mix with the oil, mayonnaise, lemon juice, parmesan and Dijon mustard.
Cook the broccoli in a pan of boiling salted water for 3-4 mins until just tender. Drain. Arrange the broccoli over four plates, then drizzle with the dressing. Crush the crostini and scatter over the salad, then drizzle with a little more olive oil and sprinkle with extra grated parmesan.