Dan Doherty served up duck and waffles with homemade harissa on Sunday Brunch.
the ingredients are: 6-8 Merguez sausages (2 per portion).
For the flatbread: 100g Flour, 4g Salt, 10ml vegetable oil and 40ml water.
For the pickled red onion: 100ml vinegar, 50g sugar, 1 star anise and 1 red onion, finely sliced.
For the harissa: 250g red chillies, 3 large red peppers, 80g garlic paste, 1 tablespoon cumin seeds (toasted then ground), 1 tablespoon coriander seeds (toasted then ground), 125ml olive oil, 60ml sherry vinegar, ¼ bunch of chopped coriander, pinch of salt and pinch of ground black pepper.
For the smashed Avocado: 1 avocado, 1 lime, pinch chopped coriander, salt.
To serve: 1 tablespoon full fat yogurt, mint and coriander.