This is a fierce North African chilli paste with a thousand spicy uses.
We use it for a flavoured butter, stirred through crème fraîche and smeared on roasted lamb or aubergines.
1½ tsp caraway seeds
1½ tsp coriander seeds
100g red chillies, deseeded
4 garlic cloves
½ tsp salt
¼ cup sundried tomatoes, soaked
¼ cup olive oil
Dry toast the caraway and coriander seeds in a small pan until fragrant, about 3 - 4 minutes.
Put the fragrant seeds into a spice grinder and grind as fine as you can. Place the chillies, garlic, salt and sundried tomatoes into a food processor, and purée to a paste, slowly drizzling in the olive oil. Press into a jar and cover with oil to prevent oxidation.
This harissa should keep well in the fridge for a week. You can also freeze it in small bags for later use.
● Makes about 1 cup