Try using a quarter or a half of a preserved lemon in a dish where you might have used lemon juice or zest and see what new flavours you get. FAQs about BBC Food ...

Most of the time, it doesn't take much lemon zest or juice to make a difference, but there are certainly instances where you ...

Whisk the white-wine vinegar with 1½ tsp of preserved-lemon juice and the honey. Whisk in the other ingredients, season, and ...

Add the lemon juice, mayonnaise and crème frâiche and season with salt and pepper – go easy on the salt as the lemons are preserved in brine. Process until combined. When ready to serve ...