Crush the anchovies in a pestle and mortar with the thyme leaves until you have a fine paste. Then add the lemon juice and olive oil.

The crushed cocoa beans, which are still fairly coarse are now pre-ground by special milling equipment and then fed on to rollers where they are ground into a fine paste.

Try grating ginger root with a fine cheese grater or grinding it into a paste. Put about a spoonful into a hot cup of water; let it steep for a few minutes, then drink up.