This complements a fish soup very well. Harissa is really useful to make in bulk, and freezes well. It adds flavour and heat to North African dishes. Rouille doesn’t freeze, but will last up to a week in the fridge.

For Harissa

1 medium size roasted red pepper, baked for 25 mins in a hot oven until blackened and then the skin and stalk and seeds removed

1 tsp tomato puree

1 tsp ground coriander

a small pinch of saffron strands

2 medium hot red chillies, deseeded stalks removed and roughly chopped

¼ tsp cayenne pepper

½ tsp salt

For Rouille

25g slice of day old crustless white bread

a little water

3 fat garlic cloves peeled

1 egg yolk

250ml light olive oil

• Harissa:-

• Blend all the Harissa ingredients until smooth

• Rouille:-

• Soak the bread in the water and leave to soften. Squeeze out the excess water from bread and add to blender. Add 2 tbsps of the Harissa paste, the garlic, and egg yolk. Liquidise until smooth

• With the machine still running, slowly add the oil until you have a smooth mayonnaise like mixture