1 garlic clove, crushed
1 small bunch flatleaf parsley, chopped
1 tsp thyme leaves
1 x 400g/14oz tin cooked chickpeas, drained
300–400²µ/10½–14´Ç³ú mashed potato
salt and freshly ground black pepper
200g/7oz vacuum-packed chestnuts, left whole
4 tbsp olive oil
few drops truffle oil, to taste
1 free-range egg yolk
50–100²µ/1¾–3½´Ç³ú Parmesan cheese (or vegetarian alternative), grated