This is not so much a recipe as a preparation guide – you can make single or multiple batches.
INGREDIENTS
10 medium lemons
½ cup sea salt
1 cinnamon stick
8 black peppercorns
1 bay leaf
1 sprig rosemary
1 fresh chilli or use ¼ teaspoon dried chilli flakes
METHOD
3 cup capacity sterilised jar with a glass or plastic-coated lid.
Scrub 6 of the lemons and dry well. Cut each lemon lengthwise from the top so it opens out like a flower, stopping 1cm from the bottom so it stays intact.
Put the salt in a medium bowl and, working with 1 lemon at a time, pack 1 tablespoon of salt into each, on the exposed flesh, then reshape.
Sprinkle the base of the jar with some of the salt then push the lemons in so they’re tightly packed, adding the extra flavouring options in layers as you go.
Start juicing the extra lemons, adding enough so it completely covers the lemons.
Seal and leave in a cool place at room temperature to ripen for 4 weeks, shaking the jar daily to redistribute the salt and juice.
To use: Using a fork (not your fingers), remove the quantity needed and scrape off the flesh and discard. Wipe off excess liquid and slice or dice the skin. Refrigerate after opening. Makes 1 jar.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.