Moroccan Cured Lemon

Sterilise a clean jar by filling it with boiling water, then set aside until partially cooled. Drain thoroughly and use immediately.

Scrub the lemons thoroughly, making sure to remove any residue from the peel. Keeping the lemons and equipment as clean as possible is important when preparing them for curing.

Slice the lemons into approximately ½ cm-thick slices. Avoid touching the cut lemons with your hands where possible; I use a small pair of clean kitchen tongs to handle them and keep the freshly scrubbed lemons as clean as possible.

In a separate bowl, combine the salt and spices. I like to grind them together as finely as possible to create an even mixture and achieve the best coverage.

Dip each lemon slice into the dry mixture, coating it thoroughly on both sides.

Arrange the coated lemon slices tightly in the sterilised jar, layering them closely together as you go.

Pour over the fresh lemon juice and olive oil, making sure the lemons are well covered. Be careful not to fill the jar completely to the top; leave a little room for the additional liquid released by the lemons during the curing process.

Seal the jar and leave the lemons to cure for at least 7–10 days before eating. Turn the jar upside down every couple of days to redistribute the liquid and ensure all the lemon slices remain evenly coated.