what does it taste like?

It’s made from pulped preserved lemons, so it has the same flavour characteristics – savoury, bright, citrussy and salty, with an intensely lemony oomph and complexity that’s impossible to achieve with fresh fruit alone.

tips, tricks & hacks

• Use in a marinade for fish fillets or chicken breasts before grilling or frying.
  
• Add to rich Moroccan tagines to bring a rich citric intensity.  
  
• Use a little to bring a fresh-tasting complexity to salad dressings. 
• Toss through cooked spaghetti with cream, parmesan and black pepper for a quick and easy supper of pasta al limone. 
• Add a teaspoonful to cooked couscous, along with feta, cherry tomato, radish, spring onion and green olives, to serve alongside grilled lamb chops. 
• Use in dips, such as a simple lemony houmous, to serve with strips of warmed flatbread.
• Make a delicious labneh style dip by mixing a teaspoon of preserved lemon paste into yogurt and topping with olive oil and zaatar.
• Toss a teaspoonful through cooked new potatoes with a handful of mint and a sprinkle of chilli for a top notch potato salad.

easy meal idea

Quick harira soup

This simple and thrifty lunchtime broth is inspired by harira, a classic soup from Tunisia and Morocco.

1. Sauté 1 chopped onion, 2 diced carrots, 2 diced celery sticks and 3 sliced garlic cloves in 1 tbsp vegetable oil until soft. Add ½ tbsp each of cumin and turmeric, a couple of pinches of cinnamon, some chilli flakes and 1 tbsp of tomato purée. Cook for 2 minutes, then tip in 1 tin of chopped tomatoes, a drained tin of chickpeas and 1 litre of vegetable stock.

   
   

2. Bring to the boil, then reduce the heat and simmer for 30 minutes. Stir ½ tbsp of Preserved Lemon Paste and some chopped coriander or parsley, then serve in bowls.