Combining basil, parsley and a handful of nuts into a dip is nothing revolutionary, but the result complements the crisps and crackers so very well.
This summer pasta salad of smoked salmon, avocado, fennel, lime and preserved lemon managed the high accolade of ‘my favourite pasta salad ever’. It’s easy to make and filling. You can also leave out the pasta for an easy, grain-free option.
Once you discover how easy it is to make your own preserved lemons, you’ll then be on a mission to find ways to use them. We have two recipes in one here: both use garlic, parsley and preserved lemon, and one adds in dried mushrooms and cashew cream to fill out the flavour. You could also use normal…
Preserved lemons are super easy to make and ridiculously overpriced in the shops. All you need is lemons and salt and, if you want, some cloves and cinnamon. Selma makes it even easier and says you just need olive oil and lemons. We’ve made both this year, thanks to a very generous neighbour with a lemon tree and an agenda of wanting more salted lemons from us.
This marinaded chicken has been a staple of our parties for several decades. It’s filling, inexpensive, easy to prepare in bulk, and always well-received.
This is an easy Sunday lunch, served as a stew or with couscous or rice for something more filling.
Fish with preserved lemon Ingredients 500 g of fish, chopped into cubes 5-6 saffron stamens plus tsp of powdered saffron 1 tsp cumin seeds 2cm piece of fresh ginger, finely chopped 2 cloves of garlic 2 tsp tumeric 1 onion 1 cup water 1 small zucchini parsley and coriander 2 tsp sweet paprika 1/2 tsp…