Preserved lemon

Wash the lemons, cut of the stems, top and tail them  and boil them whole for 15 minutes.

Set them aside to cool and score them diagonally, without actually splitting them in the middle. Using a spoon, fill them with as much salt that you can and then place them carefully in sterilized jars with the spices.

Fill in the jars with olive oil and store in a cool place or the fridge for 2 weeks.