This deliciously spicy sauce probably originated in Tunisia, but it is widely used in North African cooking where it is added to couscous, soups and casseroles.

I have used harissa in my latest book The Diabetes Weight Loss Plan in a recipe for a layered salad, my Homage to Delia Salad. In the book there was no space to write the recipe for homemade harissa so here is the version we use at home. It is by no means an authentic version but it is quick, keeps well and we love it!

Usually, harissa paste is made from roasted chilli peppers but in this case, we have used tomato puree for speed.

To get the best flavour from the cumin, roast the seeds until they start to smoke, cool and grind in a spice grinder or nutribullet. This dressing will keep, covered, in the fridge for up to a week.

Once made use a spoonful when you want a spicy kick to anything. Use on the Homage to Delia Salad, roast meat and vegetables or try dolloping it on Shakshuka, fried eggs, cauliflower rice or in a casserole.