Harissa No. 3

• 2 tablespoons fennel seeds
• 2 tablespoons cumin seeds
• 2

Slow-roast the fennel, cumin and coriander in the oven at 150°C (300°F/Gas 2) for 10 minutes. Allow to cool, then grind to a fine powder in a spice grinder. Put the capsicum, sea salt and oil in a large frying pan. Cook over low heat for 1½-2 hours, then add the garlic and cook for 2 minutes. Add the palm sugar, fish sauce, chilli and ground spices. Simmer for 5 minutes, then b