Cook the broad beans in a pan of
boiling salted water for 3 mins until
they float. Drain and quickly run under
ice-cold water to stop them cooking.
Squeeze the small green beans from
their skins and discard the skins.
Fry the garlic and anchovies in a small
pan for a few mins until golden, then
stir through the broad beans. Transfer
to a bowl (or use a pestle and mortar)
and crush the broad beans with the
Parmesan, lemon juice and zest, and
oil. Will keep in the fridge for 3 days.