Harissa paste - harissa yogurt

1. Roast the seeds in a dry frying pan and then grind them using pestle and mortar to produce a coarse ground fragrant mixture. Place the roughly chopped chillies in a food processor and pulse to start to break them down. Add the ground seeds and the garlic together with a good pinch of coarse ground salt to help the break down. Pulse a few more times before adding the rest of the ingredients and then blitzing to make a nice smooth paste.

2. This can be stored in a fridge for a few weeks (especially if a layer of oil is added to stop air getting to it.

3. To make a nice refreshing yoghurt dip add a good desert spoon of the Harissa paste to a few tablespoons of Greek yoghurt and mix well with a squeeze of lemon...