Broad bean crostini

Bring a pan of water to the boil, add the broad beans and cook for 4-5 mins. Drain and rinse under cold water then shell the beans, discarding the skins.

Put the broad beans into a bowl and crush with a potato masher until mashed but still retaining some texture. Stir in the lemon juice, olive oil, mint and salt and pepper. (Alternatively, put the beans and the other ingredients into a food processor and whizz for a few seconds until it reaches the desired consistency.) Taste and adjust the seasoning.

To serve the crostini, toast the baguette slices on both sides. Halve the clove of garlic and rub the cut surface over one side of each piece of toast. Spoon the bean mixture on top and add other toppings of your choice. Alternatively, place extra toppings in separate bowls and let people help themselves.