Preserved lemons are great for all manner of Moroccan recipes. You just discard the flesh and dice up the skin to use in tagines, roasted vegetables or salads. You could even just mix the diced peel with yoghurt and shredded mint for a zingy dip.
- A 0.5 litre Kilner jar
- 4 lemons (unwaxed)
- 3 tbsp sea salt
- 2 bay leaves
- 1 tbsp coriander seeds
- First sterilise the jar by running it through the dishwasher or giving it a wash in hot soapy water and drying it in the oven at 100c.
- Cut three of the lemons lengthways almost up to the stalk end, but not completely separating the halves. Cut them again crosswise so the lemons open up like a flower but the quarters are still attached at one end.
- Juice the fourth lemon.
- Stuff each of the three cut lemons with a tablespoon of salt. Wedge it right in and close the lemons up.
- Squidge the lemons into the jar, pour over the lemon juice and add the bay leaves and coriander seeds.
- Leave it for a few days before adding a bit more lemon juice and giving it a squidge with a clean spoon.
- After about a month, the preserved lemons will be ready. They'll keep for at least 6 months with the jar sealed.