UKTV recipes
Matt Tebbutt
Matt Tebbutt from Market Kitchen
If you have more lemons than you know what to do with, or just want to seal in the taste of summer, try Matt Tebbutt's easy way to get preserving
 

Preserved lemons

Method
 
1. Cut each lemon most of the way through from top to bottom and pack with sea salt, stuff into the jar, layer in the coriander seeds, cinnamon stick and bay leaves and squeeze in some more lemon juice.

2. Tip in some more salt, shut the lid and leave at room temperature for a 1-2 weeks to mature, until the lemons are soft. They can either be used now or transferred to the fridge to keep for a further few weeks.

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easy
 
Serves: makes 1 jar
vegetarian
Prep: 15 min, plus 1-2 weeks to mature
 
 

Ingredients

 coarse sea salt
1/2 tsp Coriander seeds
1 cinnamon stick
2-3 Bay leaves
2-3 Lemons, preferably unwaxed
 

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