Harissa

• 75 g large dried chillies, chopped
• 2 teaspoons cumin seeds
• ¼

Soak the chillies in a little water for 2 hours, then drain. Dry-roast the cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder with the caraway seeds. Puree the chillies, garlic and 100 ml water in a food processor, then blend in the spices, salt and tomato puree. With the motor running, slowly pour in the oil. Spoon into a jar, then cover with a film of oil and seal.