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ten-fifteen unwaxed lemonsabout two hundred and fiftyg/nineoz flaky sea saltabout two cinnamonabout two dried red chilliesfour bay leaves (optional). Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a tagine for authentic Moroccan flavour..
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