Lime and Parsley Potatoes – more breakfast potatoes?

… or what I’ll do as a Sunday morning short-cut, when I can’t be bothered finding the right spice jars for Nigella’s Potatoes with Whole Spices.

Same recipe – just differently vibrant. And as good under a couple of fried eggs!

Preserved Limes (or Lemons) – a Spicy version

Practically the same as these preserved lemons – just more colourful and spicier. A quarter lime tucked inside the belly of a mackerel to be baked? Delicious.

Preserved Lemons (or Limes)

The simplest recipe of all – just pickled in their own juice and salt. I keep an eye out for bags of the small, round, thin-skinned ones you sometimes see in Leeds Market around February or March; they are slightly sweeter than the normal ones you get – and silly cheap!

Lemon and Lime Marmalade

Where else would one look for the basic guide to tweak a little, but the WI? Ah, but even the professionals forgot the most important bit …

Lime Marmalade

“Borrowed” from Dan Lepard’s recipe. Makes 3-4 1lb jars of chunky lime marmalade