- 1 tsp each caraway and coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- ½ tsp cumin seeds
- 100ml olive oil, plus a little extra
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 garlic clove, peeled but kept whole
- 1 tsp smoked paprika
- 500g tomato, deseeded and chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 3 red chilli, deseeded (use more chillies and leave the seeds in if you like it very fiery)
- 1 tsp rosewater (optional)
Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp and the garlic is tender – this will take about 15 mins.
Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste. Spoon into a sterilised jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for several months if you cover the surface with oil after each use.