Lemons every which way

My wee lemon tree has gone above and beyond the call of duty this autumn - out laying a huge bounty of large juicy lemons.

Lemons are so versatile. Sweet, savoury, in drinks, in desserts. One of my favourite (and so very very easy) concoctions is preserving lemons for use in savoury dishes. The culinary gurus (in this case Annabel Langbein) are right - they do add something special to stews, roasts, rissottos and the like.

Try this for yourself...

Cut 2 lemons cut into six segments and freeze overnight. Place in sterilised jar and add 2 teaspoons salt, the juice of 1 lemon and a bay leaf. Top up jar with a neutral oil (grapeseed, light olive oil).

They can be used after one week but definitely improve over several months. To use, scoop out and discard the flesh and thinly slice the rinds.

Personalise the jars to make a great gift for foodie friends.