link to her online recipe - I pretty much followed it but used a glass of the rose wine we were drinking rather than cabernet sauvignon. I also left out the harissa, as we wanted more of an Italian vibe than a southern Spanish/Morrocan one. The fennel seed is essential though, as is the oregano - all of these make it Italian in spirit. This was a fabulous recipe, and I would urge you to make it! We made the full amount of sauce and saved half to make Patatas Bravas tomorrow. Definitely one to make again. My camera was out of juice, so I have pinched Lorraine's photo.
Photo courtesy of Daily Mail/Lorraine Pascale/myles new