Antony Worrall Thompson

Harissa

Serves: makes about 1 cup

4 ounces (115g) dried chillies, soaked overnight
8 garlic cloves, chopped
½ tablespoon ground coriander
1 tablespoon ground caraway
2 tablespoons mint, chopped
2 tablespoons cilantro leaves, chopped
1tbsp parsley leaves, chopped
½ tablespoon rock salt
1 tablespoon tomato purée
1 tablespoon sugar
2 tablespoon extra-virgin olive oil

Simmer the chilies for 2 minutes in a little water and soak for 1 hour. Drain. Blend with all the remaining ingredients in a food processor until smooth. Pass through a sieve to remove any lurking chili seeds.

Put in a sterilised glass jar, dribble extra olive oil over the surface to create an airtight seal. Refrigerate.