This small jar of Harissa contains over forty spices, making up a fiery but complex paste that has been used in Tunisian cooking for years. It is typically added to tagines and couscous to add flavour and heat and is served up all over North Africa either as a seasoning or a condiment.
This intruiging paste doesn't have to be saved for special occasions or purely Eastern recipes. It has many other ways of colouring meal times - mix with oilve oil and lemon juice and use as a marinade for pork or chicken. You can also add a kick to your bolognese with a teaspoonful of Harissa or smother it over barbecued meats before you place them on direct heat.
Harissa can also be used to spice up fish or vegetables dishes either by adding it to accompanying sauces or serving it up as a relish on the side. One way of dowsing down the fireryness of this versatile relish it to mix it with 4-5 tablespoons of creme freche and a handful of coriander to make a refreshing dip. The iLoveMyGrub.com team added some Harissa to a chicken stir fry with noodles and lapped it up.