If you have a greenhouse you will currently, most likely, find yourself besieged by chillies. Too many cold nights will have forced you to uproot the greenhouse plants and bring in what harvest you can. And so you have a lot of chillies to deal with.
Well, there is relief for the chilli-swamped amongst us. And it is harissa. This North African paste uses armfuls of chillies, is a doddle to make, keeps for yonks, and is endlessly useful in the kitchen. You can find my recipe for homemade harissa below.
Once you have a few pots nestling in the fridge you will find all sorts of uses for them. For example:
They jazz up roast potatoes a treat. Cut the peeled spuds into small cubes and toss them in a teaspoon of harissa (use more depending on the strength of your harvest and your diners’ fortitude) then roast for 30 minutes at 210C. I would eat these on their own, but they are great with a juicy roast chicken or a scattering of feta too.
Harissa also breathes life into a bland salad. This week I opened my fridge to find it full of odds and ends – limp salad leaves, bendy carrots and the like – so I finely diced the lot and made a dressing with harissa, olive oil and a dab of honey. Never was a fridge-foraged slaw of slightly moldy veg so delicious.
(PS – in other news…. if you’ve started thinking about Christmas – and if not: why not? – you might like to check out my new supper club gift vouchers. They come with pre-paid unique codes that allow the recipient to book any G&G supper club they like. Christmas sorted. You’re welcome.)