Red pepper sauce

1 jar roasty red peppers

6 sundried tomatoes
handful almonds
2 cloves garlic
1 teaspoon miso

smoked paprika
cinnamon
black cardamom
tahini
splash of dark vinegar

Powder the cinnamon and black cardamom seeds in spice grinder. Drain the peppers and add with rest of ingredients to food processor. Blitz for several minutes until smooth. Add tahini to thicken a bit. Season with vinegar and salt. 

Zhug

80 g coriander
40 g parsley
1 Tablespoon coriander seed
2 Tablespoons cumin seed
1 teaspoon fennel seed
8 green cardamoms' seeds
4 garlic cloves
4 chillies, seeded

Blitz the herbs just a bit in the processor. Toast the spices in a small pan over medium heat, then grind them. Add the spices, garlic and chillies to the chopped herbs. Add a healthy glug of olive oil and some salt, and blitz again until smooth. Mix with yogurt for a spicy cool sauce.