Harissa

Cut the chiles lengthwise and discard the seeds. Just cover with water and simmer for about twenty minutes to soften. Wash your hands.

Meanwhile put the spice seeds in a thick bottomed pan over a high heat and roast for a few minutes. Peel the garlic cloves.

Drain the chiles and put in a pestle and mortar (use a blender if you like but I was not successful doing this). Pound the chiles and grind until broken down. Add the roasted seeds and keep grinding the mixture, then add the salt and grind some more.

Crush the garlic and add to the mixture in the mortar, grind some more. Then slowly add the olive oil using the pestle to get it to absorb the oil. Taste if you dare. This will keep in the fridge covered for a few days.