• Sweet shortcrust pie pastry
• 1 cup corn syrup (available in the deli section of the supermarket or at Asian food
• stores)
• 3 eggs
• 1 cup sugar
• 2 tbsp melted butter
• 1 tsp vanilla
• 1 1/2 c pecans

Line a deep pie dish with the pasty. Lightly beat the eggs and combine with all the other ingredients and pour into the pie shell.
Cook in a moderate oven until the pie filling is set. Serve warm sprinkled with icing sugar with some vanilla icecream on the side. It is also delicious cold with a cuppa if it lasts that long, as it seems to disappear out of the fridge with alarming speed!

• 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.