Fancy making harissa?
Roast 5 tbsp each of coriander, cumin and fennel seeds in a dry pan for 2 mins. Tip into a blender and grind to a fine powder. Transfer to a bowl. Add 22 garlic cloves, 1 red onion, chopped, 20 red chillies, deseeded and roughly chopped, 1 large red pepper, chopped, and 100ml olive oil to the blender and blitz. Tip into a pan. Cook for 15 mins until it’s a jammy consistency, stirring constantly towards the end. Stir in the spices and 2 tsp salt. Remove from heat. Chill for up to 1 week.