• 4 Dried chili de arbol rehydrated
• 4 teaspoons olive oil
• 2 serrano chilies chopped and seeded
• 3 tbsp harissa paste
• 1 tsp rose petals
• 1 tsp rose water
• 2 tsp shallot rough chopped
• 4 cloves garlic rough chopped
• 2 tsp tomato paste
• 2 tsp lemon juice
• Pinch of sugar
• ½ tsp salt

You could mix the spice with Greenfields preserved lemon which makes a rub you can add to chicken – and then simply bake – it is utterly delicious! Also add to soups and stews, or even liven up egg dishes such as scrambled eggs or an omelette, there is also the much loved Ottolenghi’s Pappardelle with Rose Harissa recipe.

The homemade version will last in a fridge for around 2 weeks, and can also be frozen.

The recipe makes enough for one serving