NEED TO KNOW
A classic ingredient in Moroccan cooking, these fragrant, bitter lemons are easy to make and give instant flavour to tagines, fish and rice. A little goes a long way.
1.Wash some unwaxed lemons - you'll need about six to fill a 500ml jar.
Cut them lengthways into quarters, then cut each wedge into three slices.
2.Layer up the lemons in a sterilised jar, packing them in tightly with a generous amount of flaky sea salt between each layer. Press down to release the juices, then cover with final layer of salt.
3.Store the jar in a cool, dark place, for three weeks or until softened, turning it occasionally to keep the juices moving. Once opened, keep chilled.
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