Homemade Homem harissa and other Moroccan delights

Harissa

This classic condim condiment is traditionally made with baklouti peppers, but I find t that a mix of fresh red chillies roa roasted and ground with dried re red chillies gives a great smoky flavour flavour, and just the right heat, says John G Gregory-smith.

Makes about 300ml 5 dried chillies 1 tsp caraway seeds 1 tsp cumin se seeds 5 fresh red chillies 2 garlic cloves 2 tbsps olive oil juice of ½ lemon ½ tsp rosew rosewater salt

• Heat a non-stick pan over a medium heat. Add the dried chillies and toast them, shaking the pan occasionally, for 3-4 mins. Set aside. Add the caraway and cumin seeds to the pan, and dry fry them for 2-3 mins, shaking regularly. Tip onto a plate to cool, then grind to a fine powder.

• Meanwhile, prick the fresh chillies with a sharp knife and char over a high flame for 4-6 mins, turning. Cool, peel off skin, remove tops and scrape out the seeds.

• Soak the set aside dried chillies in warm water for 20-25 mins to soften. Drain well. Remove tops, then slice down the middle to open them up and remove seeds. Put the flesh into a mini blender and add the remaining ingredients. Add the roasted chillies and blitz into a smooth paste. Tip into a serving dish and use as required. This will keep for about two weeks.

Cumin salt

Moroccan cumin is some of the best in the world, and is widely used as a seasoning: sprinkled over salads, grilled meats and soups. It’s served at the table, with salt, so you can add more to taste. Makes about 75g 4 tbsps cumin seeds 2 ½ tbsps sea salt

• Heat a small frying pan over a medium heat. Add the cumin seeds and reduce the heat to low. Toast the seeds, shaking the pan occasionally, for 3-3½ mins, or until the aroma is really strong. Transfer the seeds to a plate and leave to cool.

• Grind the cumin to a fine powder. Tip into a small dish, add the salt and mix well. This brilliant blend will last for about 6-8 weeks; just store in an air-tight container and use when you like.

Chermoula paste

This punchy paste is a mix of herbs, spices, garlic, lemon and olive oil. The flavours work beautifully with grilled or baked fish, barbecued chicken and griddled steaks. Makes about 300ml 4 garlic cloves, roughly chopped 1 large bunch coriander leaves and stalks 1 large handful of flat-leaf parsley leaves 2 tsps ground cumin 3 tsps smoked paprika 1 tsp sugar juice of 1 lemon 100ml olive oil 100ml water pinch of sea salt

• Put everything into a food processor, including a good pinch of salt, and blitz together until smooth. Check the seasoning and, if perfect, transfer to a serving bowl or jug.

• Cover and leave for at least an hour in the fridge for the flavours to develop. I love to o leave this overnight, as the e flavour is even better the e next day. This will keep ep for 6-8 weeks in an airtight container.

Taken from Orange Blossom & Honey by John Gregory-smith, published by Kyle Books att £19.99. To buy from The Week Bookshop for £17, call 020-3176 3835 or visit www.theweek.co.uk/bookshop.ookshop.