You can, of course, buy preserved lemons, but I think they taste much better if you make them yourself. It’s a very simple process – you simply salt the lemons, then layer them in jars with garlic, bay leaves and lemon juice. After that, you need only time and patience – they should be left to ferment for at least two months. I’ve given instructions for sliced preserved lemons, which is quicker than leaving them whole.

Method:

• Tip the salt onto a flat tray then tap the lemon slices in the salt on each side. Arrange the salted lemon slices in sterilised jars, layering the garlic and bay leaves between the lemon slices.

• Cover the lemons with the lemon juice and seal the jar, making sure that the lemon slices are covered with juice.

• Set on a shelf away from direct sunlight and leave to ferment for at least 2 months. Once open, the preserved lemons keep well in the refrigerator for 6 months or more.
  
  
  Recipe adapted from Oren by Oded Oren (Hardie Grant)