Recipes: Preserved lemons

These lemons pickled in brine and spices add an intense citrus flavour to Moroccan dishes - a larder essential

Ingredients

• 10 unwaxed lemons
• 250g sea salt
• 10 star anise
• 2 cinnamon sticks
• 2 tsp whole coriander seeds

  

  1. Juice 6 of the lemons then cut the remaining 4 into quarters. Pack in layers with salt, star anise, cinnamon sticks and coriander seeds, into a sterilised jar. Pour in lemon juice and top with water to just cover lemons. Seal and store in a dark, cool place for at least a month before using. Scoop out the pulp and rinse before use. These will keep for about six months.

  NUTRITION PER  LEMON

  24 kcalories, protein 2g, carbohydrate 7g, fat 1 g, saturated fat 0g, fibre 4g, salt 2 g 

  
  source:bbcgoodfood.com