Homemade Harissa

• 2 tsp coriander seeds
• 2 tsp fennel seeds
• 2 tsp

This fiery red-hot sauce from North Africa gives a little kick to anything, from stews to marinades and sauces. You can buy it in jars and tubes, but nothing beats homemade harissa, and it really is so simple to make.

Toast the spices in a hot, dry frying pan (skillet) for 1 minute, until fragrant and lightly toasted. Transfer them to a food processor, along with the red pepper, chillie