Preserved lemons

Wash the lemons and cut a cross from the top almost all the way down to the base of 5 of the lemons, making sure they remain intact at the bottom. Fill the lemons with salt, place them in a large preserving jar and press them firmly together.

Add the remaining salt, then squeeze the juice from the remaining lemon into the jar and seal it. Leave the salt-preserved lemons in a cool, dark place for at least one month before using.

The lemons will develop a deeper, more complex aroma and can be used as a seasoning and flavour enhancer for roasted poultry, fish dishes, stews, soups and salads.

Use the whole lemon, cut into smaller pieces, removing any visible seeds first, as they add unnecessary bitterness.