"My recipe for Preserved (Pickled) Lemons follows. Your reader can use any stew of her liking — it's easier to make in a Dutch oven than a tagine unless she prefers baking in a covered clay pot ...

They can be used in stews or tagines, or chopped finely and added to couscous dishes or salads. Often a recipe will only require a half or even a quarter of a preserved lemon to make the dish its own.

If you want to cut down your prep time, New York Shuk’s preserved lemon paste easily emulsifies into sauces and vinaigrettes.

Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry ...

About Lemon Pickle Recipe: A tangy pickle that tastes great with curd rice. The use of roasted and ground mustard seeds in this recipe adds an additional burst of flavours. Wash and pat dry the lemons ...

Pickling lemons is the perfect way to ensure you can use them all year round. Add pickled lemon to a slow-roasted dish in winter or chop into small pieces and add to a salad to zing it up.

This time, what I found was tucked away in a jar of preserved lemons. Whenever I encounter an ingredient for the first time, my first step is always to give it a taste. (I also sometimes do this ...