Harissa

A fiery, North African chili paste. My favourite one is Tunisian ('Harissa du Cap Bon', it's called) and comes in a yellow tube with a picture of a lighthouse on it. I just like the packaging.

If you can't get it: make it...

Ingredients

60g chopped red chilis

1 clove garlic

1 red pepper, skinned

1 tsp coriander seed, ground

1 tsp caraway seed, ground

1 tsp salt

1 tbsp olive oil

Whizz it all together. It'll freeze or you can store it in the fridge by putting a layer of oil over it. If you want to cut down on the chili zap factor, de-seed the chilis first.