Flavour: hot, spicy, aromatic, clove.

Aroma: spicy, clove, aromatic.

Heat Level: hot.

Mix with lemon juice, olive oil and crushed garlic for a marinade for beef kebabs.

Ingredients

Chilli (30%), Salt, Black Pepper, Cumin (7%), Coriander Seed (7%), Fenugreek, Allspice, Cloves, Ginger, Cardamom, Nutmeg.

Weight

65g

Storage information

Store in a cool, dark, dry place.

BERBERE CHICKEN WITH LENTILS

Serves: 4

Ingredients: 4 tbsp olive oil, 1 onion diced, 2 carrots diced, 2 tsp Bart Garlic Paste, 2 tsp Bart Ginger Paste, 3 tbsp Bart Berbere Blend, 250g green puy lentils, 2 large ripe tomatoes chopped, 300ml chicken stock, 6 chicken thighs, small bunch parsley.

Heat the oven to 180°C. In a large heavy based "hob to oven' pan, heat half the oil and gently cook the onion and carrot with the lid on for 8 minutes, then add the garlic and ginger. Cook for a further minute then sprinkle in 2 tbsp of Bart Berbere Blend. Stir until it becomes fragrant.

Add the tomatoes, lentils and stock, season, stir well and bring to a simmer.

Combine the remaining 2 tbsp oil and 1 tbsp Bart Berbere Blend and rub it over the chicken pieces. Carefully place the chicken on top of the lentils and cook in the oven for 1 hour or until the chicken is cooked through, taking the lid off half way through.

When cooked, check the seasoning and sprinkle with chopped parsley to serve.

CHECHEBSA

Serves: 2

Ingredients: 2 pancakes, shop bought or homemade, 15g butter, ½ -1 tsp Bart Berbere Blend, natural yoghurt and honey to serve.

Break up the pancakes into pieces approximately the size of tortilla chips.

Heat the butter in a large frying pan and stir in the Berbere. When the butter is bubbling toss the pancake pieces in the pan until they are all coated and cook until they are crisp and brown.

Tip the cooked Chechebsa onto some kitchen paper to absorb any excess butter,

Pop into a howl and serve with yoghurt and honey.