Harissa

Remove the stems and most of the seeds from the chillies and soak them in hot water for 30 minutes until soft.

Toast the caraway seeds, coriander seeds and cumin seeds in a dry pan for 1 minute until fragrant, then grind them.

Drain the chillies, keeping a little soaking water.

Squeeze the juice from the half lemon. Blend or pound the chillies with the garlic, the ground caraway, coriander and cumin, the salt, the lemon juice and the roasted red pepper, if using, adding 60 ml of the olive oil gradually, into a thick paste. Loosen with soaking water if needed.

Spoon into a clean jar, press down, and cover with the rest of the olive oil.

Keep in the fridge for up to a month, topping up with a little more olive oil after each use so the surface stays covered.