INGREDIENTS
by Thane Prince

Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a tagine for authentic Moroccan flavour.

Equipment and preparation: You will need 2 x 500g/1lb 2oz sealable Kilner-type jars.

Other

Buyer's guide

Lemons can be bought waxed or unwaxed. Waxed are fine if you’re just using the juice. Choose unwaxed lemons if you’re planning to use the zest, or give your waxed lemons a good scrub with a vegetable brush to remove the wax.

Preparation

Squeeze lemon juice onto free-range chicken before roasting, over sautéed courgettes or freshly boiled broad beans, or into sauces and soups - it will highlight flavours inherent to these dishes. Lemon zest knocks the socks off so many other flavourings: knock up an Italian gremolata - finely grated lemon zest mixed with finely chopped parsley and garlic - and sprinkle over any number of savoury dishes minutes before serving. Use a potato peeler or a zester to remove the zest, taking care not to remove any of the white pith along with it, as it’s very bitter.