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It’s peak citrus season. In this latest contribution to our Consuming Passions series, chef, food writer and fermenter Clare Heal says it’s the perfect time to make preserved lemons and shares some of her favourite ways to use them.
When partners in work and life Sam and Sam Clark opened their restaurant Moro in Exmouth market in 1997, they started something that has gone on to influence both the kind of food we like to eat, and the way we like to eat it. Restaurants post-Moro are not the same, and they have changed for the better.
As a keen home cook, my passion for lemons began a few decades ago as I realised how often lemons topped my shopping list. I was always reaching for one to slice into a cocktail, squeeze across a fatty fish on the grill or tuck into a chicken being prepped for the roasting tin.
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