Preserved lemons a handy kitchen stand-by
Preserved lemons keep for months and you can reuse the salty liquid to make more. Ingredients Lemons Cinnamon quills Bay leaves Cloves Olive oil Salt, pure cooking salt Method Wash and dry some even-shaped lemons. Cut stem end off each lemon then slice lengthwise into quarters. Add about 1 cm of salt to a large clean jar with plastic lid. Pack lemons in, layering with more salt. Add cinnamon quills or cassia bark, bay leaves and/or cloves to the jar as you go. Fill the jar with fresh lemon juice. Leave at room temperature for at least a month, turning to dissolve the salt. Cover the surface with olive oil to seal. To use, discard the pulp, rinse the rind, and then slice finely. One quarter is usually enough to give an intense lemony flavour. Use in Moroccan cooking especially in chicken, lamb and vegetable tagines, with couscous and in salads.