BBQ Jersey Royals with Fire Roasted Harissa and Yoghurt by Helen Graves


3 dried cascabel chillies

1 chipotle chilli

1 pasilla chilli

1 red pepper

6 red chillies

1 scotch bonnet chilli

5 cloves garlic

2 tsp toasted cumin seeds

1 tsp coriander

1/2 tsp caraway

Juice 1 lemon

2 tsp sea salt

2 tbsp oil

A few sprigs of thyme

1kg Jersey Royals




  1. Make the harissa by soaking 3 dried cascabel, 1 chipotle and 1 pasilla chilli in boiling water for 30 mins.
  2. Cook the red pepper, 6 red chillies and 1 scotch bonnet over direct heat until black then skin and blend with the dried chillies, garlic cloves, toasted cumin seeds, coriander, caraway, lemon juice, 2 tsp sea salt and 2 tbsp oil.
  3. Bash up few sprigs of thyme with salt and oil to make a paste and coat 1kg small Jersey Royals.
  4. Grill for 30 mins over medium embers with lid on, or until soft, turning often and moving to the side if too charred.
  5. Serve with yoghurt and harissa.
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