Method Discard the flesh of the preserved lemon, leaving only the skin.

Add the chopped preserved lemon peel, the chopped olives, and the cooked spinach.

To serve Garnish with freshly chopped flat-leaf parsley and diced preserved lemon rind.

Top the stew with the preserved lemon, marjoram, and fried bread.

Add the preserved lemon, cut into thin slices, toward the end.

Serve hot, sprinkled with a bit of the preserved lemon.

Add the stock, rabbit, celery, preserved lemon liquid and saffron water and strands to the casserole.

Whether you need more salt will depend on how salty the preserved lemon is after rinsing.

Put the purée into a serving bowl and mix in the chopped parsley, cilantro, and preserved lemon peel.

Roast chicken with preserved lemon The joy of a good roast is that the oven does all the work.

It might seem strange to use preserved lemon in a curry, but I enjoyed salted lemons in Sri Lanka.

Serve warm, garnished, if you like, with a few olives and a little more thinly sliced preserved lemon peel.

Now add in the cooked quinoa, parsley, preserved lemon and mint if using and season with salt and pepper to taste.

Add the preserved lemon peel, green olives, and chopped parsley or coriander and let them heat through in the oil and juices.

Put the butter, thyme, garlic, preserved lemon, lemon zest, half a teaspoon of salt and a good grind of pepper in a food processor.

If you don't have preserved lemon, then a whole lemon sliced thin and salted with half a teaspoon of sea salt will stand in.