Hot Red Pepper Paste - Inspirations

Typical Middle-Eastern/North African flavours in an easy to use paste to instantly add the
"tricky to make" flavours.

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Hot Red Pepper Paste adds a buzz of hotness with a warm North African heart, to fish, aubergine, chickpeas, sweet potatoes, butternut or chicken.

Hot Red Pepper Paste is made to prepare a quick meal - it does not do well in long cooks.

So, if you have a slow-cooked dish that needs a little boost of flavourful heat, stir through Hot Red Pepper Paste just before serving.

Hot Red Pepper Paste is HOT - so use with caution when cooking for people who are not hotness super-fans.


Water, sunflower oil, vinegar, tomato paste, garlic, red pepper (4,8%), lemon juice (4,8%), coriander, cumin, fresh coriander, salt, fresh mint (1,6%), smoked paprika, caraway seed, fennel seed, sugar, chilli powder (1%).

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Humble Fried Potatoes - Amped with the energy of Hot Red Pepper Paste (and Salted Lemon!)

Great hot-lunch on a rainy Saturday... or the perfect 'side' for a family feast with roast lamb or chicken, flat breads and Labneh.

Gently fry 1 big, chopped WHITE ONION and a large chopped RED PEPPER in a little vegetable oil, add 1 tablespoon of HOT RED PEPPER PASTE, fry for a minute (no longer), add crushed GARLIC, let it cook another minute and add a 1 can CHOPPED, PEELED TOMATO.

Simmer gently for about 5 minutes. Take off the heat and add a quarter of SALTED LEMON - chopped finely. Stir through and taste - adjust seasoning if needed. Set aside in a warm (not hot) place for about 10 minutes (or as long as it takes to fry up your par-boiled BABY POTATOES).

Spoon about ⅔ of the sauce into a hot bowl, pile the potatoes on top and finish with the rest of the sauce and a couple of sprigs of fresh mint.

Pure deliciousness in double-quick time!

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Jewelled Carrot & Chickpea Salad with Hot Red Pepper Paste

This dish is so quick and easy to make, it feels like cheating...

Soak a can of drained CHICKPEAS in a dressing of HOT RED PEPPER PASTE, oil, water and a squeeze of LEMON JUICE, (make just enough to coat the chickpeas).

Prepare your CARROTS: grate - if you have a super rough grater, julienne (if you have time!), shred on a mandolin or spiralise. Finely slice a SPRING ONION (or a couple of chives) and mix through the carrots.

Pile the Chickpeas on a plate, carrots on top, sprinkle on some SESAME SEEDS, a few POMEGRANATE jewels and some torn MINT LEAVES. So, so delicious with toasted flat-breads!



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