Preserved Lemons

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.

Ingredients 3 organic lemonsscrubbed and cut into wedges. Pips removed 1 1/2tablespoons of sea salt Boiling water to cover Instructions Pack the lemon wedges into a sterile preserving jar. Separating the layers with a sprinkle of salt. Top with the remaining salt and fill the jar up with boiling water. Carefully turn the jar to remove any air pockets. Close firmly. Store for at least a month in a cool place. Once you’ve opened them store in the fridge with a layer of olive oil over the surface to keep out any air.

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