Preserved lemons are a fantastic ingredient to keep on hand for when you want to add a perfumed citrus element to your dish. Made by rubbing whole lemons with salt and combining them with various herbs and spices to make different variations, many chefs have their own secret recipe! As a general rule, less is more when using preserved lemons in cooking, as they can easily overpower other ingredients if used in large quantities. 

Preserved lemons are used widely in Middle Eastern and North African cooking - try our Potato, Olive and Preserved Lemon Tagine or Sabrina Gayhour's Grilled Halloumi Flatbreads with Preserved Lemon and Barberry Salsa. However, they also combine well with European flavours, such as in this recipe for Penne Rigate with Morels, Broad Beans, English Peas, Ricotta and Preserved Lemon by the Galvin brothers.