Preserved lemons are an essential and authentic ingredient used in a wide range of Moroccan recipes. The lemons have a delicate sharpness and add a zest and sweet and sour aroma that is unmistakably and evocatively North African.

Whenever a recipe needs a lift, you’ll find the addition of a preserved lemon, either diced or in slices, will add a tantalising citrus flavour to whatever you’re cooking.

COOKING TIPS

We’ve come up with so many delicious ideas for what to do with preserved lemons we’ve put them in a handy list and made sure you’ve got enough in this generously sized jar! Once you’ve worked your way through this lot, we know you’ll be begging us for more:

• Simply cube 2 small lemons, stir into a tub of Greek yoghurt with some chopped mint and serve as an accompaniment to barbecued or grilled lamb.
• Add to chopped tomatoes and plenty of freshly chopped coriander for a great salsa to serve with swordfish or tuna steaks.
• Chop up and add preserved lemon to minced garlic and butter and a selection of your favourite herbs (basil and tarragon work particularly well) and spread under the skin of a chicken for 'Sunday Roast' with a difference.
• Also for roast chicken, try adding herbs and whole preserved lemons to the bird's cavity for more subtle flavour.
• Add preserved lemon, whole or in pieces, to Mediterranean roasted vegetables.
• Make an eye-catching (and mouth-watering) tabbouleh style salad with our Belazu Barley Couscous or with bulghur wheat and add chopped preserved lemons, green olives, parsley, mint, spring onions, lemon juice and cayenne pepper.
• Roast halved preserved lemons with a sprinkling of sugar on the cut side (so they caramelise) and use them as an interesting alternative to slices of fresh lemon - to squeeze over fish dishes.
• If you’re making a stuffing, try preserved lemons with parsley and thyme.
• Leave chicken breasts marinating in a mix of preserved lemon, rose harissa and olive oil for 20 mins before bbq-ing or grilling.
• Make a punchy North African salad with loads of chopped, flat leaf parsley, black olives, diced red onion, slivers of preserved lemon and olive oil.

And while you can make them yourself, I'll wager that you can’t find the tiny, thin-skinned fruit used for this outstanding rendition. Amazing powerhouses of flavour in a tiny little package. The Guardian Weekend