Pizzas galore!

2 mild fresh red chillies, deseeded and roughly chopped

1 tsp cumin seeds

½ tsp coriander seeds

1 tsp fennel seeds

1 tsp sweet paprika

2 tbsp olive oil, plus extra to cover

FOR THE COUSCOUS

300g couscous

100g golden raisins

3-4 tbsp spice paste (recipe above)

Grated zest of one and juice of half a scrubbed unwaxed lemon

2 tbsp freshly chopped mixed herbs, such as thyme, mint, coriander and basil

2-3 tbsp extra virgin olive oil, to taste

1 First prepare the candied lemon slices. Top and tail the lemons and slice as thinly as possible. Dissolve the sugar in 300ml water in a small saucepan over a low heat, increase the heat and boil for about 5 minutes. Drop in the lemon slices, simmer for 3-4 minutes, then take the pan off the heat. Leave to steep in the syrup overnight. Transfer to a tightly sealed jar. The candied lemons will keep for up to a month in the fridge.

2 Blend the peppers, garlic, ginger and chillies in a food processor to a smooth paste, scraping down the sides of the processor once or twice. Put the cumin, coriander and fennel seeds in a frying pan and dry-roast over a low heat until they smell fragrant. Tip them into a spice or coffee grinder and whizz to a powder. Mix with the paprika, then combine with the pepper paste and oil. Fry the paste for 4-5 minutes, stirring well. Transfer to a screw-top jar and, if you are not using it immediately, cover with a thin layer of oil.

3 Put the couscous, raisins, spice paste, lemon zest and a generous pinch of salt in a heatproof bowl. Pour in 350ml boiling water, give the couscous a quick stir, then cover with clingfilm. Leave to soak for 5 minutes, then remove the clingfilm and fluff up and separate the grains with a fork. Check the seasoning, then set aside.

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