Salt, lemon and patience. Originating from North Africa these three ingredients come together to create a flavour that is far more than the sum of its parts. Tangy, fruity, salty and packed with umami, both the skins and flesh can be used - try adding diced preserved lemon to braises, sauces or dressings for a vibrant kick, to fresh cocktails or chilled drinks for some complexity, or even using the rind as an addition to a charcuterie board. Be warned - while delicious, the flesh can be quite salty, so add this to your dish slowly and keep tasting!