I always like to have some preserved lemons in my store cupboard as they are so useful in so many dishes. Great for stews, soups, livening up a salad or zinging up rice or couscous! Fabulous for Moroccan style lamb dishes.
They are very simple to make but you need to store them for at least a month before you use them. To use them simply take out a wedge, rinse off any excess salt and chop into the dish. For stews etc. add the chopped preserved lemon half an hour before the end of the cooking time.