Harissa

Dad's famous harissa adapted from Jess's Underground Kitchen (JUK). Not for the feignt hearted!! Great for spreading on anything! For harissa fish or chicken, or mix a spoonful into your hummus for a middle eastern kick. Mixed with mayo is also really tasty.

8-9 small red chillis (7 if they're out of our garden because they're the hot ones! and we leave in the seeds)

12 garlic cloves

1 tbsp ground coriander

1 tbsp gound cumin

1 tsp salt

1 tsp dried mint

Large handful of fresh coriander or parsley (or mixture of both)

Olive oil to mix

Lemon juice to taste

2 tbsp tomato puree

Sugar to taste (about a teaspoon works well)

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Put everything into a food processor and pulse, adding the olive oil until it forms a thick paste. Adjuste seasoning, lemon juice and sugar to taste.

Store in a sealed jar in the fridge with a layer of oil over the top.

Nadia's quick version:

Definately not as good as the recipe above, but it was a quick and tasty alternative, using similar ingredients but in smaller amounts...

Put the following ingredients into a small food processor and blitz:

3 cloves garlic

2 red chillies

1 1/2 tbsp crushed cumin seeds

1 tbsp crushed coriander seeds (I didn't have these so used ground coriander instead)

3-4 tbsp olive oil

2 tbsp tomato paste

1 tsp brown sugar

juice of half a lemon

1 tsp salt.