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Ingredients

• 1 tsp coriander seeds, roasted
• 1 tsp cumin seeds, roasted
• 1 large pinch of saffron
• 1 tsp black peppercorns
• 1 tsp juniper berries
• 2 tbsp orange zest
• 1 tbsp lemon zest
• 1/2 tbsp rosemary
• 50 g garlic
• 1 tbsp coriander stalks
• 150 ml olive oil

• 1 kg on-the-vine cherry tomatoes
• 100 ml extra virgin olive oil

• 7 red peppers, stalks removed, deseeded and cut into quarters
• 15 red chillies
• 1 pinches saffron
• 1/2 tbsp salt
• 160 g tomato pure
• 1 tsp cayenne pepper
• 1/2 tsp ground coriander

• 120 ml tomato juice
• 120 ml chicken stock
• 160 g couscous
• 1 tbsp olive oil
• 1 tbsp diced courgettes
• 40 g harissa, (see above)
• 1 tbsp chopped coriander

• 240 g cooked chickpeas, peeled
• 1 tsp finely diced red chillies
• 1/2 cloves garlic, finely sliced
• small bunch coriander, finely sliced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• pinches sugar

• 2 x 240 g lamb rump steaks
• 75 ml olive oil
• 125 ml white wine

Description

Alan Murchison Spends Time Developing The Hot And Piquant North African Flavours In This Delicious Recipe, And The Result Is Worth The Work

UK TV