Strawberry and harissa ketchup

This is lovely with any grilled or barbecued meat.


500g very ripe strawberries, stems and leaves removed
2½ tbsp apple cider vinegar
2½ tbsp rose harissa (or regular harissa)
2 tbsp caster sugar
1 tsp finely grated lemon zest


  1. Put everything in a food processor and blitz until well combined. Pour into a large saucepan and cook on a medium heat, stirring often, for 35-40 minutes, until reduced by half and the consistency of a thick ketchup. Transfer to a sterilised jar, seal and store in the fridge.