This post comes with a double warning. The first is that this smokey fiery harissa is really hot because of the chillies I used. You can make it milder by using chillies that score less on the scoville scale. The second is that the advice given here is based only on my own experience.
I want to share with you, my readers, what to do if you fall in a public place. I honestly hope this never happens to you but if it does you need to be aware of certain issues. You need to work on the premise that the owner of the place where you fell will not accept liability. And you cannot assume they will take responsibility for your fall. Take photographs of what caused your fall. In most cases, these accidents are ‘slip and fall’ cases. In other words, you slip on something, such as water, resulting in your fall. If this is the case be sure to photograph the entire area to indicate there was no signage warning you of the danger.
Had I known this, I would have taken photographs of the table I fell over on the morning of my fall, and the following day when the edges were covered. Be sure to photograph your injuries and seek immediate care. Get a letter from your Doctor to say that your appointment was for treatment as a result of the fall. Get the names of witnesses as well as their contact details. And if possible, record statements from them. Also record any interactions you have with staff members and accept all offers of assistance. It is going to be up to you to prove that your injury was as a result of a negligent act, or failure to act. You need to prove that the owner had a duty of care to ensure that the hazard did not exist in the first place. This sounds extremely long winded but will be necessary if your injury needs treatment.
Click on the links for conversions and notes.
Smokey Fiery Harissa
- 10 g Calabrian chillies, stalks removed
- 125 mls boiling water
- 10 mls smoked paprika
- 7.5 mls ground coriander
- 7.5 mls ground cumin
- 7.5 mls fennel seeds
- 2.5 mls flaked salt
- 1 clove garlic, peeled
- 30 mls olive oil, plus extra for covering
- Place the chillies into a bowl and cover with the water
- Set aside for 10 minutes then drain, discarding the water
- Place the paprika, coriander, cumin and fennel seeds into a dry frying pan
- Heat on the stove over a medium to low temperature until you can smell the spices
- Place into a blender, with the chillies, salt, garlic and oil
- Blitz until you get a paste then place into a sterilized glass jar
- Cover the top with a thin layer of olive oil and refrigerate
- Use as needed