The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Hot harissa sauce

Preparation Notes: plus marinating
Serving notes: Makes small bowl
Ingredients
- 25 g (1oz) large dried chilli peppers
- 2 1/2 ml (1⁄2 level tsp) each cumin seeds, coriander seeds and caraway seeds
- 2 garlic cloves
- olive oil and salt to taste
Directions
- Step 1
Soak the dried chilli peppers in hot water overnight. Drain; remove stalks. In a herb mill, place the cumin seeds, coriander seeds and caraway seeds; process until crushed. Add two garlic cloves and drained chillies, and process to a paste (or pound in a pestle and mortar). Add olive oil and salt to taste. Cover with oil; refrigerate for up to three months. Dilute with olive oil to serve.
Use this spicy harissa sauce recipe on these GH recipes:
Harissa chicken and couscous salad
Harissa lamb with bulger wheat
- Step 1

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