Preserved lemons

(Lisa Barber)

At the restaurant we preserve lemons all year round, and use them endlessly in salads, dishes with a north African feel, or puréed with crème fraîche, which we serve on roasted fish. It is really worth having a jar or two to hand. They last in a well-sealed jar outside of the fridge for up to a year.

250g/8oz coarse sea salt
8 lemons, well washed and cut into quarters
Extra lemon juice, to cover

Scatter a spoonful of salt into a one-litre sterilised jar. Place the lemons in a bowl with the rest of the salt and toss together well.

Now simply pack the lemon quarters into the jar. Press down firmly on the fruit to release as much juice as possible.

Spoon in the rest of the salt mixture from the bottom of the bowl and add enough extra lemon juice to cover. Place the lid on the jar.

Let the lemons stand for a month in a cool place – though not the fridge. To use, rinse well and add to whatever you fancy.