Preserved lemon

Offers a real pop of citrus flavour. I often just chop the skin of a preserved lemon and add it to a dish or dressing to add a citrus hit. In Ottolenghi SIMPLE I’ve used the small soft-skinned preserved lemons, rather than the larger thick-skinned ones, whose flavour is much more pronounced. Preserved lemon is used throughout the recipes here: bringing a bite of contrast to an otherwise refreshing iceberg lettuce salad (here), for example, or a tomato and cucumber raita (here). It works just as well when cutting through earthy beetroot (here) or keeping things vibrant in a comforting dish of braised eggs (here).