While the ingredients can vary greatly, it's usually made with smoky red chiles, garlic, coriander, caraway seeds, and olive oil. The heat levels can vary as well, but in general, harissa is ...

Toss potatoes in olive oil and sprinkle with salt and pepper ... In a small bowl, whisk the mayo, harissa, garlic and lemon juice. Season with salt to taste. Spread harissa mayo on the bottom ...

Harissa paste will keep in the fridge for a couple of months if you cover the surface with a layer of oil. The flavour gets better over time. Fish and seafood have a natural affinity with harissa ...

Arrange on a baking tray, drizzle with olive oil and sprinkle with salt. Roast the carrots for 45 minutes or until cooked through and beginning to caramelise at the edges. For the harissa dressing ...

Repeat with remaining chicken and 3 tablespoons oil. Set thighs aside and pour off all but 3 tablespoons fat from pot. Stir in onions, garlic, jalapeño, bell pepper and harissa. Season with salt ...

Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re sitting on top of the vegetables. Roast for 1 hour. Meanwhile, mix the drained chickpeas ...