SALTED BLOOD ORANGES
I have chosen to preserve blood oranges here instead of lemons, which are the most
commonly preserved citrus fruit, especially in the Middle East. Use the entire fruit instead of just using the skin as you do with preserved lemons. Chop up and add in slow braises and tagines. Or add a handful of thinly sliced salted rind halfway through roasting waxy potatoes. The salted rind will become deliciously caramelised. Once cooked, add baby capers and chopped parsley.