Definition: preserved lemon

The recipe: Pickled vegetables and preserved lemons

Pickles: two scrubbed lemons - one onion - 10 bird's eye chillies - 3 cloves of garlic - a few slices of ginger - olive oil (depending on the size of the container).

Preserved lemons: lemons - coarse salt - olive oil.

1. Cut the lemons and onion into large slices.

2. Layer the lemons, onion, ginger, garlic and chillies in the glass jar

3. Cover with warm olive oil (but not too warm!)

4. Allow to cool, then cover and leave to rest for two to three weeks.

5. For the preserved lemons: Cut 2 lemons into thick slices. Salt on all sides. Wait 24 hours. Remove the salt from the surface. Pat dry.

6. Cover with oil. Store in a cool, dark place for one month.