PRESERVED SEVILLE ORANGES

ingredients | makes 2 x 600g jars | time 15 mins + 8 weeks' curing

6 small Seville oranges • at least 700g coarse sea salt • 1 lemon, juice only • 11/2 tbsp whole black peppercorns • 1 cinnamon stick, halved

step 1

Put the oranges in a bowl of tepid water and scrub gently to remove any surface wax. Slice each into 8 wedges. Sterilise a large glass jar and lid on a hot cycle in a dishwasher or wash in hot soapy water then dry out in a low oven. Pour a layer of salt into the jar and pack in layers of orange wedges, surrounded with more salt, the lemon juice, peppercorns and the cinnamon until the oranges are completely covered. Push down to compress the ingredients. Seal and place in a cool, dark and dry cupboard for 8-12 weeks, turning the jar over every few days

step 2

Once opened, use in exactly the same way as preserved lemons, rinsing then removing the pith and flesh with a knife and slicing the zest into strips. Add to tagines, dressings and roasts. Once the jar is opened, cover the remaining preserved oranges with a little lemon juice and keep in the fridge for up to 1 month

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