MasterClass - Preserved Lemons
Recipe by Ray McVinnie
6 lemons, quartered but not cut all the way through
8 tbsp coarse sea salt, plus extra
1 cinnamon quill
1 red chilli
5 black peppercorns
1 bay leaf
1. Stuff the salt inside the lemons then place in a bowl and massage, squeezing out all the juice.
2. Place an extra tablespoon of salt in the base of a sterilised preserving jar. Push the lemons into the jar so they are tightly packed. Pour over the lemon juice and slat mixture from the bowl. Top up the jar with boiling water.
3. Add the cinnamon, chilli, peppercorns and bay leaves and screw the sterilised lid on tightly.
4. Store in a cool place for 3 weeks and use as desired. The lemons should be refrigerated once opened.