Harissa is a hot and aromatic spice paste, originating from Tunisia and widely used in North African and Middle Eastern cooking. Its name comes from the Arabic harasa, which means “to crush or pound” and refers to the way the paste is made.

Rose harissa contains rose water and rose petals which softens the heat a little and results in a more floral paste.

Harissa is a brilliant and versatile store cupboard ingredient that can be used as a condiment, marinade or to flavour soups and stews. It works well with grilled vegetables, couscous, tomato-based sauces and soups, with chicken, lamb, fish and feta or halloumi, as well as in yoghurt as a dressing/dip.

It is easy to make your own, but there are several very good ready-made version available in the shops. My favourite is Le Phare du Cap Bon.

(Pictured: My harissa spiced beans with roasted vegetables and feta)