Salt preserved citrus

One of the simplest things to do with the January glut of citrus is to preserve the fruit in salt, a process commonly used for lemons in the Middle East. You can use any citrus fruit, and the results will make intriguing and fragrant additions to a range of dishes throughout the year, including tagines, stews, salads, dressings, dips and rice.

Rock salt

Black peppercorns

Cardamom

Star anise

Bay leaves

1 litre preserving jars, sterilised Citrus fruit

1 Put a shallow layer of rock salt and spices in the bottom of each jar. If using small citrus such as lemons, limes or bergamots, top and tail them, then cut into 8 wedges, leaving the bases intact (see right).

2 Open up each fruit and pour in a tablespoonful of rock salt, then nestle the fruit in the jar. Larger fruits such as Seville oranges will need to be cut into segments and each fruit sprinkled with 1 ½ tablespoons of salt.

3 Layer the spices in as you go – a few peppercorns and cardamom pods per jar and one each of star anise and bay leaves. Cram the jars full, pushing the fruit down with your fingers or a wooden spoon.

4 Seal the jars, then shake every day for a couple of weeks to get the preserving process going: the juices will slowly seep from the fruits to fill the jar. The preserved citrus will be ready after a month, but even better after two or three.

5 To use them, take a fruit from the jar and scoop out and discard the flesh. Rinse the skin to remove some of the saltiness, then chop and add to tagines, herby salads, rice and couscous dishes. You can also add small pieces to cakes and biscuits in place of candied peel.