This one is ideally best served on a sunny evening in Eskdale, after having spent at least an hour pitching a new tent. Twice. Preparing this is a lot easier.

Ingredients

• 1 Tin of chickpeas (450g)
• 2 Tablespoons of plain yogurt
• 1/2 onion, finely chopped
• Plenty of black pepper
• 1 Teaspoon of tandoori powder
• 1/2 Teaspoon of chilli powder
• 1/2 Teaspoon of chilli flakes
• 1/2 Teaspoon of mint (jar)
• Juice of 1/2 lemon or lime
• Salt to season

Mix all the above ingredients in a bowl.

I found the above quantities enough for 3 people as a starter. I can imagine making a large bowlful for diners to help themselves to before the main courses arrive.