Harissa

Method

• step 1

  Fry the chillies in 3cm oil for 2-3 minutes until almost burnt (they might spit a little, but piercing them will stop them bursting). Put in a bowl, seal tightly with clingfilm, and allow to cool.

• step 2

  When completely cooled, peel off the skins and slit the chillies to remove the seeds. You just want the roasted flesh of the chilli.

• step 3

  Using a pestle and mortar, pound the flesh with the garlic, cumin and coriander until there are no lumps. Stir in the vinegar and add oil to make a smooth paste.

• step 4

  Add the chopped coriander and season. We’ve served it with a hash of crispy new potatoes, chorizo, red pepper and more coriander.