Preserved lemons

Scrub the lemons clean under cold running water, then cut each lemon most of the way through from top to bottom, leaving the bottom attached. Pack salt into the cuts in the lemons and squeeze the fruit closed, then stuff into a sterilised jar, layer in the coriander seeds, cinnamon stick and bay leaves. Pour in enough lemon juice to cover the fruit completely and come up to the top of the jar.

Seal the jar and leave in a cool pace to mature for 4-6 weeks or until the lemons are soft.