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Lemons; preserved

Lemons preserved in salt. These are a necessary ingredient in many North African dishes; they are easy to make, but need to "mature" for at least a month; many gourmets would keep theirs for six months before using.

Preserved lemons enliven a roast chicken, if a few are inserted inside before cooking - any juices should be basted over during roasting.

They are available in jars from larger supermarkets, as well as specialist Middle-Eastern/North African shops. For a recipe, see Gourmet Britain Recipe section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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