Preserved lemons are widely enjoyed across north Africa. They’re an essential ingredient in many Moroccan and Egyptian dishes, adding a unique salty and fruity tang. It is very easy to make your own preserved lemons, and the delicious results make it very worthwhile. The key is to choose the best lemons you can find, and to use good-quality sea salt. Squeeze the juice from four of the lemons and pour into a jug, discarding the skins. Cover with clingfilm and set aside in the fridge until needed.

Wash the six remaining lemons. Cut each lemon lengthways into quarters, making sure you don’t cut all the way through as you’ll be stuffing the lemons with salt in the next stage.

Taking one lemon at a time, stuff the cavity of each lemon with one tablespoon of salt. Arrange the lemons inside the jar, pressing them down really well so they are packed tightly together. Close the lid.

Set aside to ferment on the kitchen work surface for an initial three-four days, by which time some of the juice will have run out of the lemons and started to fill the base of the container. Press down on the lemons to compact them further, and then pour in the reserved lemon juice to cover the lemons completely. (If they’re not fully submerged, you will have to add some more lemon juice.)

Close the lid and set aside to ferment for a further four weeks in a cool place, away from direct sunlight. Unopened, the lemons will keep for up to a year in a cool, dark place.

Once opened, store in a cool place and consume within six months. Tip: You may wish to rinse the lemons before use, to remove some of the excess salt, but this is not essential.