Add zest to your tagine, fish and Mediterranean dishes with these salted lemons from Nicolas Vahé. Maybe you haven’t tried them before, but if you do, a new culinary world unfolds. Preserved lemons have a tangy, not-quite-sweet but still fruity bite that adds salt and acidity to your dish. Everything is edible, both the lemon peel and the flesh. Rinse a lemon wedge, chop it up and add it to your salad for salty goodness and a bright colour. Or use it as a flavour-booster in a classic chicken tagine, homemade hummus, stew or even fish curry. When you don’t use the lemons, place the jar front and centre in your kitchen and let the lemons brighten up your kitchen. They don’t go in the cupboard.