by Thane Prince

Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a tagine for authentic Moroccan flavour.

Equipment and preparation: You will need 2 x 500g/1lb 2oz sealable Kilner-type jars.


Buyer's guide

Preserved lemons are now a more common sight in supermarkets and delicatessens and add genuine depth to a dish. If you can't find preserved lemons, substitute with fresh lemons.


When using preserved lemons, remember to wash each lemon to remove the brine and scoop out the pulp within, which will be too salty; the thin skin is all you need to impart the flavour. They can be used in stews or tagines, or chopped finely and added to couscous dishes or salads. Often a recipe will only require a half or even a quarter of a preserved lemon to make the dish its own. Try using a quarter or a half of a preserved lemon in a dish where you might have used lemon juice or zest and see what new flavours you get.