Harissa Paste

Dry toast the coriander seeds (1 tsp), caraway seeds (1 tsp) and cumin seeds (2 tsp) one type at a time until fragrant. This means heating a small frypan to a medium heat, adding one lot of seeds and stirring them around for a minute or two, tipping them out then doing the next lot. Start 2m timer

Grind the toasted [coriander seeds], [caraway seeds] and [cumin seeds] in a mortar and pestle, or a coffee grinder. If you don't have either, you can use them whole for more texture in your harissa.

Combine all remaining ingredients: capsicum (1 roast), the ground spices, chilli flakes (1 tsp), smoked paprika (1 tsp), salt (0.5 tsp), tomato paste (1 tbsp), and extra virgin olive oil (4 tbsp) into a blender or food processor, or a container for an immersion blender. I used a stick blender for mine.

Blend until the paste is fairly smooth. Taste and adjust the seasoning or heat as you like by adding more [salt] or [chilli flakes].

Scrape the harissa into a clean jar or sealed container and store it in the fridge. Pouring a thin layer of [extra virgin olive oil] over the surface can help extend its shelf life. (Mine is usually gone within a week).

This recipe yields approximately cup (1) of harissa, making one small jarful.