October 9, 2011


A Big beautiful bag o lemons were given to me this week, each one perfectly yellow, fat and tight with juice. Smelling like lemon oil.

I'm going to want them in summer when all the lemon trees are sleeping, so here's what I did:

Slice clean lemons and layer in a sieve, with coarse salt sprinkled between the slices.

Leave overnight, over a bowl and under a teatowel.

Pack tightly in a sterilised jar, paprika sprinkled between the layers. Cover completely with olive oil.

And in about three weeks they'll be perfectly soft and not bitter. Amazing in salads and with roasted veg.

Time to plant some zucchini!