Serves 4

Lemon confit has a multitude of uses. Lay some slices on top of a roast chicken about 5 minutes before it’s cooked, or use it to finish pan-fried fish. Lemon confit keeps for a month and should be stored in the fridge at all times.

2 large unwaxed lemons, washed
100g caster sugar
A stalk of lemon grass, halved

1 Using a sharp carving knife or a Japanese slicer, cut the lemons into thin, even slices. Remove any pips, being careful to keep the membranes intact.
2 Put the sugar in a pan over a medium heat, add 300ml of water and stir until dissolved. Add the lemon grass, bring to the boil, then reduce the heat and simmer for 2-3 minutes.
3 Add the lemon slices and poach gently for 8-10 minutes. Then remove from the heat and leave to cool.
4 Store in a screw-top jar in their liquid until needed.

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