It's not all failure in my garden this year. Just as I am learning all about preserving zucchini, so too hot peppers show no sign of stopping. Now I like spicy food as much as the next person, but I can only eat so many salsas and stir fries in one summer.

The other day though, a Moroccan friend came to visit and urged me to make some harrissa - a traditional Tunisian spice paste that can be used for everything from dipping to spice rubs. (Reda tells me it also makes a great addition to Hollandaise!) And it's a great way of preserving the harvest for a few months without the need for canning or freezing.

He passed on the following recipe - which can also be made with dried peppers:

INGREDIENTS