RED ALERT

“RSVP YES TO THIS FLAVOUR FEAST – HONEY BUTTER MADE EVEN MORE WICKEDLY GOOD WITH SAVOURY BACON. HARISSA ARRIVES TO THE PARTY WITH PLENTY OF SPICE.”

HOMEMADE HARISSA

MAKES ABOUT 2 CUPS (360G)

“This is a spicy harissa, but you can make it mild by removing the chilli seeds after you’ve charred the chillies.”

250g long red chillies
1/3 cup (80ml) extra virgin olive oil
4 eschalots, thinly sliced
4 garlic cloves, thinly sliced
2 tsp each cumin seeds, caraway seeds, coriander seeds
2 tbs tomato paste
2 tsp caster sugar
1 tbs red wine vinegar
3 tsp salt flakes

Preheat oven to 200°C.

Place chillies in a single layer on a large baking tray. Roast for 20-25 minutes, turning over once, until slightly blackened.

Meanwhile, heat oil in a medium frypan over low heat. Add eschalot and garlic, and cook, stirring occasionally, for 4-5 minutes until translucent. Stir in spices, tomato paste and caster sugar, and cook for 2-3 minutes until tomato