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Adjustable stand — hold cookbook or tablet at eye level while cooking
Salt-cured lemons — essential brightness for Moroccan tagines
Mint syrup — no muddling needed, mojito, julep, lemonade
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Salt-cured lemons — essential brightness for Moroccan tagines
Mint syrup — no muddling needed, mojito, julep, lemonade
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
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Wash the mint, take the leaves off the stems, and chop the leaves coarsely to start. Mince the shallot as finely as you can, then chop it together with the mint. Rinse the preserved lemon peel in cold water, then mince and chop with the rest. Peel the ginger; mince and chop in. Put all the chopped ingredients in a small jar or other container; don't be afraid to pack it in a bit. Pour in a glug of olive oil and a glug of cider vinegar, and add the honey (the amounts are all approximate, really -- this is very much to taste and depends, in part, on how much mint you used). You want to have everything moist, but the body of this relish is really the chopped stuff and not the liquids, so it shouldn't be pourable. Mix it all together, cover, and refrigerate until you want to use it. It keeps at least a week in the fridge, although it's best in the first few days.