Omg I could spread this on toast and eat it! I wish I had made this years ago, it is delicious and has such a different depth of flavour and of course no preservatives like you get in a jar. I learnt a tip from a famous chef regarding ginger, he explained that there is no need at all to peel it, I guess like a bay potato! Apparently it has a lot of the flavour and of course is a great source of fibre. Since then I have always left the skin on and I have actually noticed the flavour is better. I used this on a one pot chicken and it was so tasty I will link the chicken recipe later.

Ingredients (makes a small jar)

• 1 large garlic clove, peeled and roughly chopped
• Big inch of ginger, skin on roughly chopped
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp sweet smoked paprika
• 1 tsp hot smoked paprika
• 1 tsp ground turmeric
• 1 tsp salt
• 4 tbsp tomato puree
• 3 tbsp flavourless oil, I used rapeseed
• Bunch fresh coriander including stalks
• 1 red chilli, deseeded and roughly chopped, add more or keep seeds in if you like yours spicy

Directions

1. Very easy add everything to a food processor and blitz until you have a paste. To preserve, add it to a jar and top with oil.