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Happy heartbreak cake

by Ferne McCann
Cakes and baking

Haricot, herb and ricotta dip

by Nigel Slater
Side dishes

Harira

by Tomer Amedi
Main course

Harira soup

by The Karim Family
Main course

Harissa

by Nargisse Benkabbou
Other

Harissa and orange marinade

by Sabrina Ghayour
Main course

Harissa and preserved lemon roasted chicken wings

by Sabrina Ghayour
Main course

Harissa baked fish with bulgur wheat

by Justine Pattison
Main course

Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad

by Donal Skehan
Main course

Harissa barbecued lamb with charred greens

by Donal Skehan
Main course

Harissa butter beans

by Yvonne Cobb
Brunch

Harissa chicken and orzo

by Zena Kamgaing
Main course

Harissa chicken and potato stew with herby chickpea salad

by James Martin
Main course

Harissa chicken and sausage traybake

by Rukmini Iyer
Main course

Harissa dressing

by Portia Spooner
Other

Harissa lamb with chickpeas

by Sunil Vijayakar
Main course

Harissa lamb with peach, feta and mint salad

by Sabrina Ghayour
Main course

Harissa polenta with sautéed vegetables

by Dr Rupy Aujla
Main course

Harissa potato, halloumi and asparagus skewers with coriander and lemon oil

by Genevieve Taylor
Side dishes

Harissa romesco sauce

by Marcus Wareing
Side dishes

Harissa salmon with roasted squash and bulgur wheat

by Rukmini Iyer
Main course

Harissa spiced lamb with cannellini beans

by Mary Berry
Main course

Harissa tagliatelle with crab, peas and chervil

by Sabrina Ghayour
Main course

Harissa tahini noodles with charred aubergines

by Zena Kamgaing
Main course
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