The stir-through sauce : Kale, toasted pumpkin seed and preserved lemon pesto (pictured above)

Serves 4

• 130g sea salt
• 100g caster sugar
• 1 sprig thyme leaves
• 5 large unwaxed
• 1 tbsp olive oil
• 40g pumpkin seeds
• 1 pinch cumin seeds
• 4 cloves garlic
• 80g curly kale
• 1.5 slices preserved lemon
• 1 tbsp lemon juice
• 20g parmesan
• 1 pinch red chilli flakes
• 6 tbsp extra-virgin olive oil
• 0 black pepper

Step 1
I love just stuffing some into a chicken before roasting it, then basting the bird with the lemon-infused juices, or working it into a cous cous stuffing to go into the cavity.

Step 2
Mix the salt, sugar and thyme, then scatter a pinch of it into the preserving jar.

Step 3
Dip one side of the lemon slices in the salt and sugar mixture.

Step 4
Layer, salty-side down, in the jar.

Step 5
Occasionally scatter some more of the mixture on top.

Step 6
Press the layers down to squeeze in the remaining lemon slices, until you’ve reached the top of the jar.

Step 7
By the end, the juice and self-made brine should completely cover the layers.

Step 8
Top with the oil, ensuring none of the lemon is in contact with the air.

Step 9
Seal the jar.

Step 10
Refrigerate for up to 2-3 months.

Step 11
Fry the pumpkin seeds without oil for a few minutes, until they’re starting to look toasty around the edges.

Step 12
Add the cumin seeds and toast the lot for 1 minute longer.

Step 13
Remove from the heat and set aside.

Step 14
Boil the garlic cloves in salted water for 3 minutes.

Step 15
Add the kale and cook for 1 minute, maybe a little less, until bright green and floppy.

Step 16
Drain immediately and refresh in cold water.

Step 17
Blitz the garlic cloves, cumin and pumpkin seeds in a food processor, until chopped.

Step 18
Add the kale, preserved lemons, lemon juice, cumin, parmesan, chilli, 1 tbsp of olive oil and blitz again until chopped and well combined.

Step 19
Transfer to another bowl, add the remaining olive oil and mix by hand.

Step 20
Season to taste.