This is a spicy but really flavoursome harissa made by slowly roasting red peppers with chili, garlic, lemon, smokey paprika and a mix of spices. It's a recipe Ian has been using and improving for over a decade and is very different to commercially produced harissa which tend to use tomato puree as the core ingredient.

Harissa has North African origins and is used in tagine's fish and meat stews and with cous cous.
We like to also use it in tomato based soups and bean stews, added to a pasta sauce. It is delicious though added to cous cous, with roast vegetables and fresh herbs.

We use peppers, chili, lemons and spices bought from Brixton market to make this.
It's a small (8oz) jar.