Harissa Paste

prep

25 mins

cooking

15 mins

serves

6 people

Adjust the heat of this by adding or removing the chilli seeds, but remember it's supposed to be hot hot hot......

method

Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes tip spice mix into a blender and grind to a fine powder, then transfer to a bowl.

Add the garlic, onion, chillies, red pepper and olive oil to the blender and blitz to a paste, then transfer to a pan and fry for a few minutes add your spice mix and a pinch of salt, remove from the heat and chill, this will keep in the fridge for 1 week