PRESERVED FENNEL & GINGER LEMONS

WHAT YOU NEED

WHAT YOU DO 

1. Juice 5 of the lemons.
2. Cut a deep cross into each of the 5 remaining lemons.  
3. Push the ginger, fennel seeds and salt into the cross cut of each lemon.  
4. Squash the lemons into a sterilised jar, layering each one with ginger, fennel seeds and salt till everything is in the jar.  
5. Pour in the lemon juice and top with water to just cover lemons. Seal and store in a dark, cool place for at least a month before using. 
6. Scoop out the pulp and rinse before use. 

These flavour bombs will keep for about six months.  Add them to salads, stews and they are truly fabulous in cous cous and grain salads.  

Check out these five uses for preserved lemons. 

• Any combination of green herbs.  I used basil and parsley here but experiment away!  
• Olive Oil (or any oil of your choosing)

1. To keep the glowing green of the herbs you need to quickly blanch them in boiling water.  Plunge the herbs into gently simmering water and stir for 5 seconds.  Remove the herbs from the hot water and submerge them in iced water.  Allow to cool completely for 30 seconds.
2. Drain the herbs on kitchen roll.
3. Place the herbs in a blender with a little oil and blitz.  Allow to sit for at least 10 minutes.
4. Strain the herbs through a fine sieve (keep the blitzed herb's- they are great smeared onto fish or chicken before going to the heat or tossed through piping hot new potatoes!).  Place the herb oil in a bottle and top up with the rest of the oil.  Swirl to mix.

EASY STORE CUPBOARD FALAFEL

• 2 tbsp oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 400g can chickpeas, washed and drained
• 2 tsp ground cumin
• Salt and Pepper
• Handful of chopped coriander or parsley or dried oregano if you don't have fresh herbs to hand.
• 1 egg, beaten

1. Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened but no coloured.  Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the coriander or parsley and add seasoning to taste. Add the egg, then squish the mixture together with your hands.
2. Press the mix into 6 balls, then flatten slightly.
3. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. 
4. Serve hot or cold with a green salad and Hidden Valley Spicy Ranch Dressing.