Pickled Lemon

• 1 thin-skinned lemon
• 10 g (⅓ oz) caster (superfine) sugar

Using a very sharp fine-bladed knife, halve the lemon lengthways. Place the lemon, cut side down, on a chopping board and cut 8 very thin slices widthways. Reserve the remaining lemon for another use.

Lay each lemon slice on a stainless-steel tray and sprinkle with the sugar and salt. Cover and allow to cure for 2 hours or until translucent.

Half-fill a small bowl with water and