HARISSA

— 10 dried chillies

— 1 teaspoon cumin seeds

— ¾ teaspoon coriander seeds

— 1 roasted red capsicum (bell pepper), peeled and seeded

— 10 red bird’s eye chillies

— 2 garlic cloves

— ½ teaspoon sea salt

— 125 ml (4 fl oz/½ cup) olive oil

Soak the dried chillies in hot water for 20 minutes, or until soft. Drain.

Separately toast the cumin seeds and coriander seeds in a dry frying pan over medium heat for a few minutes each time, until fragrant, then tip them into a food processor.

Add the drained chillies, fresh chillies, garlic and salt. Now slowly drizzle in the olive oil, while blitzing to a smooth paste.

Transfer to a clean airtight container; the harissa will keep in the fridge for up to 2 weeks.

MAKES ABOUT 285 G (10 OZ)