Harissa

• 5 tsp each coriander, cumin and fennel seeds↗ tsp
• garlic cloves↗22

  22

• red onion↗1

  roughly chopped

• red chillies↗20

  deseeded and roughly chopped

• large red pepper↗1

  roughly chopped

• olive oil↗100ml ml

Step-by-step instructions

1. 1

   Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes until fragrant. 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.

2. 2

   Tip paste into a shallow pan and cook for 15 mins until it reaches a jammy consistency, stirring constantly towards the end. Stir in the spices and 2 tsp salt, then remove from heat. Will keep in the fridge for up to 1 week or in the freezer for 2 months.