What to do with leftover rose harissa

Recipes using rose harissa

• Harissa-spiced slow-roast lamb
• Ravioli with rose harissa, chorizo and summer veg
• Warm roast vegetable salad with hazelnuts and rose harissa
• Houmous and harissa kofte pittas
• Turkish meatballs 

How to use up leftover rose harissa

• Lamb cutlets. Heat the oven to 180°C/160°C fan/gas 4. Sear 6 lamb cutlets in a hot ovenproof griddle pan for 1-2 minutes on each side. Transfer the pan and cutlets to the hot oven and cook for 5-6 minutes for medium-rare. Toss the warm cutlets in a tablespoon of rose harissa paste, lemon juice and plenty of chopped parsley, then serve with salad and bread as a quick meal for two.
• Yogurt dip. Mix 2-3 tbsp harissa with 200g greek yogurt and a squeeze of lemon juice. Stir in freshly chopped coriander and season with salt and pepper for a spicy dip or serve with a roast.
• Spicy roast vegetables. Heat the oven to 200°C/ 180°C fan/ gas 6. Roughly chop 2 red onions, 2 red peppers and 1 large courgette, then toss in olive oil, salt and pepper. Roast on a baking tray for 15 minutes. Remove and stir in 2 tbsp harissa. Return to the oven for 15-20 minutes, then serve with bread for lunch or as a side.