• 1 cup dried chickpeas
• boiling water
• juice of 2-3 lemons
• 3 cloves of garlic
• 1 tsp salt
• 2-3 tbsp of tahini (sesame paste)
• 1/2-1 cup of olive oil

Pour the boiling water over the chick peas and leave to stand for at least an hour, then boil until tender. Blend the cooked peas with the garlic, lemon juice as well as half a cup of cooking liquid from the chickpeas and half a cup of oil, salt and tahini, until smooth.
Add more oil slowly until you achieved the desired consistency and add extra seasoning to taste.

• 3 c flour
• 3 tsp baking powder
• Freshly ground black pepper
• 1 tsp salt
• 75g butter
• 2 cups grated cheddar and a little extra for sprinkling
• 1 ½ - 2 c milk

Preheat the oven to 180C.  Combine flour, baking powder and pepper then rub in the butter.  Stir in the cheese.  Slowly add the milk to form a dough.  Turn the dough onto a floured board and cut it into 6-8 large scones.   Put on a baking tray and spinkle with a little extra cheese.  Bake for about 20 mins or until golden.