You can't go wrong with dill, smoked salmon and garlicky cream. Keep this recipe up your sleeve for a really easy party nibble.
1 head of garlic
150ml/5fl oz double cream
20g/1oz dill, chopped
100g/3½oz smoked salmon, sliced
Preheat oven to 180C/350F/Gas 4.
Bake the whole head of garlic for 30-45 minutes or until the cloves are tender.
Pull the head apart and squeeze the contents of each clove, which will now be like a paste, into a food processor.
Pour in the double cream and half the dill, and pulse gently to combine.
Place the salmon onto the crispbreads. Spoon over the cream and scatter over the remaining dill.
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