Cook this: Three recipes from The Miracle of Salt, including preserved lemons

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Make salt\u002Dpreserved lemons, warming bean soup and slow\u002Dcooked lamb shoulder with anchovies and rosemary from the Toronto author\u0027s new book

Anchovies can be a divisive ingredient. As long as you’re sure your guests aren’t allergic to fish, Duguid suggests not mentioning the specifics. The anchovies melt into the dish, losing their form but lending an unmistakable depth of flavour.

“Nobody is going to run into a piece of an anchovy or even taste the anchovy taste. They’re just going to have the lovely impact of them,” says Duguid. “When people say it’s wonderful, give them the secret.”You will need a cutting board, a sharp knife, and one 1-quart or two 2-cup wide-mouthed glass jars.

 

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