Winter’s gorgeous harvest of lemons offers steaming lemon delicious puddings, and zesty additions to juices, stews, and salad dressings.
But to really extend the glory of the harvest, try preserving the lemons in salt to use for the rest of the year.
Preserved lemons add a distinctive tang to avocado salads, prawn cocktails, Moroccan tagines and even simple rice dishes. You can also put aside some jars
for Christmas presents.
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Pick lemons, wash thoroughly, quarter them and start pressing them into sterilised glass jars filling the gaps with cooking salt, and adding a few bay
leaves, peppercorns and star anise as you go. Top up with freshly squeezed lemon juice to the brim. Leave in a dry cool place for three months.
How to use
Take out one of the segments, wash under the tap, scrape away and discard the flesh and pith. Wash off the salt again, then slice the remaining rind finely
and add it to your dish.
Text: Linda Ross