Preserved Lemons or Limes

• 8 lemons or 12-16 limes
• 250 g coarse sea salt

In a large saucepan, bring some water to the boil, enough to cover the lemons or limes. Add the fruit and boil for 5 minutes. Drain and rinse the fruit in cold water.

Trim the ends of the lemons and cut into quarters or large wedges. Using half the salt spread it over the flesh of the lemons. In another saucepan bring the litre of water and rest of the salt to a boil. Remove from heat.<