Ingredient: Apricot Harissa

The word harissa comes from the Arabic for “to pound”, and that’s how it started: chillies, garlic and spices ground together in Tunisia, where traditional harissa now has Protected Designation of Origin status. Apricot harissa is a newer, definitely non-traditional twist, but it’s a good one.

Adding dried apricot to the base paste gives you a sweet-heat balance that plain harissa doesn’t have, and it opens up different ways to cook with it. It’s less about the hot punch and more about depth. You can stir it into yoghurt for a quick dip, use it as a marinade for lamb or chicken, toss it through roasted vegetables, or work it into a tagine-style dish. It’s particularly good on salmon, where the sweetness and the oily fish just get along.

As a condiment you’re using small amounts, but the ingredients do pull their weight. Chillies bring capsaicin, which has been studied for its effects on metabolism and inflammation. The apricots contribute beta-carotene (a precursor to vitamin A). Garlic brings allicin, which may support your immune system, and olive oil rounds things out with heart-friendly monounsaturated fats.

You’ll find apricot harissa in most UK supermarkets now, or you can make your own at home.

Recipes with Apricot Harissa…