Ever eager to add non artery threatening flavours to everything, I experimented with preserved citrus.
My Lime Pickle is tongue twistingly delightful but just this side of too oily. I remembered having Tagines in Morocco that sparkled with a lemon flavour, soft enough to be a memory and sharp enough to make it's presence felt.
Here's a reassuringly Marguerite Patten picture and my recipe for preserved lemons.
A litre Kilner Jar is required for approximately 9 unwaxed lemons. Cheap ones from Aldi were just fine.
I washed them and scored the skin a bit, in a haphazard fashion.
I quartered them from end to end without cutting all the way through. Throwing them into a mixing bowl, inch deep in cheap salt I packed Good Salt into the cuts in the fruit.
The cheap stuff merely serves as a sodium foundation for the assault on the lemon's integrity over the next week or so.
Packing the salted fruit into the jar as full as it would go means frequent hand washing. Beware!
Two weeks on, after turning and shaking, the jar is, as you see. No longer packed. The lemons are soft and almost marmalade. So far, rinsing in a sieve and adding chopped pieces to simple soup, rice dishes and fish has been a hit.
You could buy them online..