Rose Harissa has been a staple ingredient from our range for almost 30 years and it is easy to stick to the same favourite dishes when you know how beautifully it works in them. This page should provide a burst of inspiration as a way to mix up your cooking. It is also a good opportunity to explore our other Harissas if you have not already. Our Apricot Harissa has the perfect amount of heat that is mellowed by a certain sweetness, while the Smoked Chilli Harissa brings a fiery flavour that livens any dish. Each Harissa brings a different taste, so while these recipes may suggest one type, they are relatively interchangeable and you can adjust the amount to suit your heat preference!


Rose Harissa

Smoked Chilli Harissa

Apricot Harissa

Other ingredients will be specified in each recipe


Rose Harissa

Smoked Chilli Harissa

Apricot Harissa

Other ingredients will be specified in each recipe


Rose Harissa Aubergine Lasagne

Ingredients: 2 aubergines with the ends cut off in 1cm thick slices, 2tbsp Early Harvest Olive Oil, 1 roughly chopped onion, 3 garlic cloves crushed, 350g finely chopped mushrooms, 1tbsp Rose Harissa, 2tsp oregano, 1 jar of Tomate Triturado, salt and pepper, 400g Ricotta Salata, 70g grated Parmigiana Reggiano, 1 egg, 400g Mozzarella di Bufala

Preheat the oven to 200c/Fan 180c/Gas Mark 6.
Season the aubergine slices with salt and pepper and let them rest for 20 minutes on each side, then lightly pat them with kitchen roll to dry them.
Meanwhile, heat the garlic in a large frying pan over a medium heat and after 2 minutes, add the onions, mushrooms, oregano, and Rose Harissa. Season with salt and pepper and cook until the onions begin to appear translucent. Add the Tomate Triturado and cook until heated throughout.
In a bowl, add the ricotta, Parmesan, and the egg and combine.
Spread a small amount of the tomato mixture in the base of a casserole dish (or similar), add a single layer of aubergines, then an equal size of the ricotta, and finally a sprinkle of mozzarella. Repeat this until there is none left. On the top layer, add the Parmesan on top of the Mozzarella.
Cover with foil for 30 minutes, then remove the foil for 10 more minutes.


Couscous Salad

Ingredients: 1tsp Apricot Harissa, 350ml vegetable stock, 350g Barley Couscous, 3 finely chopped spring onions, 2 roughly chopped celery sticks, 1/4 roughly chopped cucumber, 200g halved tomatoes, 2tbsp Early Harvest Olive Oil, 1tbsp 1.34 Balsamic Vinegar, 1tsp coriander (optional), salt and pepper to taste

Mix the Apricot Harissa into the vegetable stock.
With the Couscous in a heatproof bowl, add the vegetable stock and allow it to absorb, before fluffing it with a fork.
Stir in the onions, celery, cucumber, tomatoes, then add the Olive Oil, Balsamic Vinegar, and salt and pepper, and stir again.


Smoked Chilli Harissa Chicken & Chorizo Traybake

Ingredients: 6 boneless chicken breasts, 100g roughly chopped chorizo, 1 roughly chopped red onion, 1 finely chopped garlic clove, 1 roughly chopped orange bell pepper, 150g small tomatoes, 3tbsp Early Harvest Olive Oil, 2tbsp Apricot Harissa, 2tbsp 1.34 Balsamic Vinegar.

Heat the oven to 200C. In a large bowl mix together the Olive Oil, Apricot Harissa and Balsamic Vinegar, then add the remaining ingredients and toss until they are all evenly coated. Spread them on a lined baking tin and place in the oven to cook for 20-25 minutes, or until the chicken and chorizo are cooked through.


Mackerel with an Apricot Harissa Glaze

Ingredients: 2 large skin-on Mackerel Fillets, 2 tbsp plain flour, 2tbsp Early Harvest Olive Oil, 2tsp Apricot Harissa, juice of 1/2 lemon.

Place the flour in a flat bottomed bowl and roll the mackerel fillets until they are coated, set aside. In a separate bowl combine 1tbsp of the oil with the Apricot Harissa and lemon juice.

Heat the remaining oil in a frying pan over a medium heat, add the mackerel, cook for 5 minutes on each side. Pour the glaze over the fish and bring to the boil until reduced and sticky.


Smoked Chilli Harissa Hummus

Ingredients: 80ml Early Harvest Olive Oil, 80ml Tahini, 400g can of chickpeas (drianed and rinsed), 1 garlic clove, 2tbsp Smoked Chilli Harissa, salt and pepper to season

Blend all the ingredients, (but only 1 tbsp of the Harissa) together in a food processor until smooth. Serve with the remaining Smoked Harissa on top.


Apricot Harissa Lamb Shanks

Ingredients: 4 Lamb Shanks, 50 ml Early Harvest Extra Virgin Olive Oil, 2 Onions sliced, 2 cloves Garlic sliced, 1/2 Jar Apricot Harissa200g Dried Apricots finely chopped, 4 Fresh Apricots finely chopped, 1 x 400g Can Chopped Tomatoes, 400 ml Water, Orange Zest and Juice.

Heat the oil in a heavy based pot that is big enough for all 4 shanks, lightly brown the shanks all over then remove from the pan. Add the onion and garlic to the pan and soften them until lightly golden.

Then add the dried apricots for 2 to 3 minutes, then the Apricot Harissa, cook for 2 minutes. Add the rest of the ingredients and bring to a light simmer. Add the shanks, bring to a simmer, then cover with a lid and reduce to a low heat. Cook for between 1 to 1 1/2 hours depending on the size of the shanks, they should be in danger of falling apart but just clinging together ideally.


Apricot Harissa Yoghurt Dressing

Ingredients: 2tsp Apricot Harissa, 200g Plain or greek Yoghurt.

Stir the apricot Harissa into the yoghurt, perhaps adding salt to taste, and serve!



Rose Harissa Baked Beans

Ingredients: 1 tin of Butter beans (drained), 1 Small red onion (peeled and finely chopped), 2 Cloves of garlic (peeled and finely chopped), 2 Tins chopped tomatoes, 3tbsp Rose Harissa, 1tsp 1.17 Balsamic Vinegar, ½ tsp Sweet Smoked Paprika, 100ml Early Harvest Olive Oil, Salt & Pepper.

Heat an oven to 180C. Place a medium sized pan on a medium heat, add 100ml of oil, garlic, onion, salt and pepper, cook for 10-15 minutes or until soft and golden. Add the tomatoes, Harissa, Balsamic Vinegar and Smoked Paprika and stir well, bring to a simmer. Add the butter beans to the sauce and stir to combine. If the pan is ovenproof the place in the oven, if not transfer the mix to a suitable baking dish. Cook in the oven for 35 minutes so that a nice crust has formed around the edges of the beans.


Smoked Chilli Harissa Roasted Vegetables

Ingredients: 1 Aubergine (cubed), 2 Red Onions (peeled and sliced), 1 Red Pepper (deseeded and cubed), 2tbsp Smoked Chilli Harissa, 1 tbsp Early Harvest Extra Virgin Olive Oil, Salt and Pepper.

Heat your oven to 180C. In a bowl mix together the Olive oil and Harissa, season with salt and pepper. Add the chopped vegetables to the bowl and mix until evenly coated. Spread the vegetables on a lined baking tray and place in the oven for 25 minutes, stirring halfway.


Apricot Harissa New Potatoes

Ingredients: 500g new potatoes, 1tbsp Early Harvest Olive Oil, 2tbsp Apricot Harissa, 1/2tsp Apple Vinegar

Add the potatoes to a large pan of cold, salted water and boil on a high heat for 15 minutes or until tender. Drain, cool a little, then lay on a serving dish and gently crush them with the back of a wooden spoon. Mix the Apricot Harissa, vinegar and olive oil together then use to dress the potatoes whilst still warm.


Apricot Harissa Sausage Rolls

Ingredients: 1 tbsp Early Harvest Olive Oil, 1 small onion (finely chopped), 6 pork sausages (skins removed), 2 tbsp Apricot Harissa, 1 sheet of ready rolled puff pastry, 1 egg (beaten).

Place a frying pan on a medium heat and add the olive oil followed by the onions, cook for 8 minutes until soft, set aside to cool. In a bowl mix the onions, sausage meat and harissa together.

Heat your oven to 180C. Cut your pastry sheet in two lengthways, giving you two long strips. Lay halve the sausage mix along each pastry half in thin line, then roll the pastry up aiming to have the join on the underside. Cut each roll into four and brush with the beaten egg. Place the rolls on a lined baking tray and bake in the oven for 30-35 minutes until golden and flaky and cooked through.


Smoked Chilli Harissa Chickpeas

Ingredients: 1 x 400g can of chickpeas (drained, rinsed and dried), 1 tsp Early Harvest Olive Oil, 1tbsp Smoked Chilli Harissa.

Heat your oven to 200C. Ina  large bowl mix the Smoked Chilli Harissa and Olive Oil, then add your chickpeas and toss to make sure they are covered evenly. Spread the chickpeas on a lined baking tray and cook in the over for 30 minutes, turning halfway.


Rose Harissa Scrambled Eggs

Ingredients: 4 eggs (beaten), 2tbsp Rose Harissa, salt and pepper, 100ml whole milk, 50g butter.

In a bowl mix together the eggs, Rose Harissa and milk, season with salt and pepper. Heat a non-stick frying pan over a medium heat, then melt the butter ensuring it doesn’t brown. Add the egg mixture to the pan and let it sit for 20 seconds before stirring regularly to avoid it burning on the bottom. Once the eggs are cooked to your preferred consistency remove from the pan and serve with buttered toast.


Smoked Chilli Harissa Grilled Cheese Sandwich

Ingredients: 2 tbsp Smoked Chilli Harissa, 150g Strong Cheese e.g. cheddar or feta, thinly sliced or grated, 4 slices of good quality bread cut into 2 cm thick slices, 50g Butter, softened.

Heat the oven to 200C. Spread the butter on outside of the slices of bread. On the inside, spread the Smoked Chilli Harissa then spread the cheese evenly.

Put a frying pan on a medium heat and when hot, carefully place the sandwiches in. Cook for 4 minutes or until golden and caramelised and then flip and repeat on the other side. Once cooked on both sides, place in the oven to cook through until the cheese is melted, around 3-4 minutes. Slice and serve immediately.



Apricot Harissa Dressing

Ingredients: 2tbsp Apricot Harissa6tbsp Tahini4tbsp Natural yoghurt, 2tbsp Lemon juice, small pinch of salt

Mix all the ingredients, with a spoon in a small bowl till smooth and well combined. Taste then add salt and mix again. Repeat if you think it needs more salt. If you like the dressing looser add a small amount of water and mix.

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