Spicy coconut oil harissa

Harissa is a deliciously spicy and peppery paste, sometimes extremely hot, but this version can be as fiery as you wish. You can also experiment with other spices, such as coriander. I use this as the basis for many quick and healthy suppers, it adds a real depth of flavour to chicken or fish. Try stirring a spoonful into soups for a completely different flavour sensation. It keeps well stored in the fridge.

Makes 4 servings

Ingredients

• 2 red chillies, deseeded, or 1 tsp chilli powder
• 4 garlic cloves, peeled
• 100g red roasted peppers, from a jar (leave the chargrilled bits on)
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 1 tbsp tomato purée
• 2 tsp smoked paprika
• 4 tbsp Lucy Bee coconut oil, softened

Method

1. Blitz all the ingredients together in a food processor to a smooth paste. Store in a recycled Lucy Bee jar in the fridge.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.