Found all over North Africa, harissa is a useful condiment adding heat and flavour when used in a similar way to mustard. Harissa can vary from being brutally hot to fairly innocent and this mix has a definite heat but also a depth of flavour and sweetness from the garlic and caraway. Mix the harissa spices with a splash of hot water to a paste, then cover with a thin layer of olive oil. As long as the oil covers the surface, the harissa sauce should keep for at least 2 weeks in a fridge.

uses: Rub the dry harissa mix over lamb or beef before cooking - hot but delicious! Use the sauce in place of mustard at the table or as a condiment to spice up barbequed meats, rice, couscous etc. Thin the sauce with more olive oil and a squeeze of lemon to make a superb spicy harissa dressing for salads. Use in sandwiches in place of mustard - very good with roast meats in particular. Add a little harissa to top a soup or stir in a spoonful to a stew to add heat and depth of flavour.

good with: grilled meats, tomato, rice, couscous, lemon, grilled vegetables,

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