Preserved Oranges & Rosemary
Ingredients & Method
8 medium sized oranges
200g approx for rock salt
Pinch of dried chilli flakes
2 sprigs of rosemary
1 1.8 ltr kilner jar
Cut the oranges into quarters but leaving them attached on the bottom.
Sprinkle a good amount of salt into the cut segments of orange and the push down into the kilner jar tightly leaving as little space as possible. Repeat with all your oranges until the jar is completely full. You may have to cut a couple of oranges in half to squeeze into the gaps.
Squeeze in your rosemary sprigs and chilli flakes. Pour in any remaining salt and top up with water.
Cover the top with a disc of parchment paper and leave for at least 2 months before using, shaking every other day so that the salt dissolves.
Label your jars with luggage tags and let them sit happily on your shelves (out of direct sunlight) - they'll bring you a little joy every time you see them.
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