(37/100) preserved lemons

POPs of natural flavour and texture are critical to our food and preserved lemons are one of those versatile, healthy staples that can be used to add a quick flavour burst to everything from simple grilled fish to salads to curries/stews (Iranian dried limes are a step up and worth looking into). Really: just finely chop the preserved lemons into small pieces and add tiny amounts to your cooking and have fun.

Buying them is expensive but making them is super easy and much more affordable. You just need to leave some time to allow them to develop their full flavour. In our kitchens, we make batches in 100 litre drums and keep them for months. Given the time taken my advice is to go big and make a huge batch. You won’t regret it.

Ingredients:
unwaxed lemons
rock salt
peppercorns
bay leaves
rapeseed oil
mason jar

1. Slice the lemons four ways, but keep them attached at one end. Stuff full of rock salt.
2. Place in a sterilised mason jar along with peppercorns and bay leaves and let sit for one week.
3. After a week, juice should be pooling at the bottom. Wait until the juice fills approx. one fifth of the jar.
4. Fill the jar completely with rapeseed oil, seal the jar and leave for one month.
5. After a month, you'll end up with beautifully preserved lemons, as found in our Sorrel Rice Bowl.