Preserved lemons are traditionally used in North African cuisine, but are a useful ingredient to have in the fridge and can add a citrus kick to many other recipes. They are very easy to make, see here for a blog post about making preserved lemons.

Preserved lemons are a common ingredient in North African, and  especially Moroccan, cuisine. You can actually use them in many dishes - anywhere that would benefit from a bit of citrus flavour.  I've put together some ideas in this blog post about what to do with preserved lemons.

As part of using up the ongoing glut of rhubarb in the garden, and having already made rhubarb and ginger jam, chutney was next on the list. I never usually make chutney at this time of year, it tends to be the sort of thing I submit vegetables to at the end of their life, such as green tomatoes, huge marrows and windfall apples. It seems slightly unfair on the excited spring shoots to confine them to several hours of simmering in vinegar, but we do get through a lot of chutney over the year and a new flavour will be eagerly looked forward to when it's ready.

When making marmalade last week I froze some unused lemon peel with the thought of using it for something constructive. After some thought, and research, I decided to have a go at candied peel, not something I'd usually even use.