Harissa

Method

1. If using fresh chillies, split them lengthways and deseed. If using dried chillies, shake out and discard the seeds, then soak in water for 1 hour to soften. Drain and set aside.
2. Warm a dry frying pan until it’s just beginning to show wisps of smoke, then throw in the caraway seeds. Remove the pan from the heat immediately, give it a shake and set aside. This helps unlock the flavour of the spice. Pound the seeds using a pestle and mortar and set aside.
3. Place the garlic and chillies on a chopping board and sprinkle with the salt, to help the chillies ‘bleed’ a little. Chop together until you have a rough-looking paste. (Doing this by hand gives a better texture but you could use a food processor.) Put the paste into a bowl and stir in the coriander, paprika and crushed caraway seeds. Fold in the oil to form your harissa paste. If you have the time, let the paste sit for a few hours before you use it.