Tomato & chilli harissa

• each caraway and coriander seed1 tsp tsp
• cumin seeds↗½ tsp ½ tsp
• olive oil↗100ml ml

  plus a little extra

• garlic cloves↗4 4

  peeled but kept whole

• smoked paprika↗1 tsp tsp
• tomato↗500g g

  deseeded and chopped

• red chillies↗3

  deseeded (use more chillies and leave the seeds in if you like it very fiery)

• rosewater1 tsp tsp

  (optional)

Step-by-step instructions

1. 1

   Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.

2. 2

   Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp and the garlic is tender – this will take about 15 mins.

3. 3

   Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste. Spoon into a sterilised jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for several months if you cover the surface with oil after each use.