Harissa

A classic chilli paste from Tunisia, Libya and Algeria but can be found in the Middle East and North Africa.

Good for Lamb dishes, Soups and Stews.
For a quick meal. Mix a teaspoon of Harrisa with 3 to 4 tbs of olive oil to toss through a 500g pack of cooked pasta. Then add chicken, fish or vegetables of your choice.
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For Baked Snapper mix a teaspoon (or two) of Elfreds Harrisa to 5 tbs of Hummus, 5 tbs of Olive Oil and the Juice of two Lemons. Bake the Fish for 10 minutes or more depending on size. Drizzle the mixture over the fish and pop back in the oven for 10 minutes.