6 LEMONS, 6 TBSPS COARSE SEA SALT, 2 SPRIGS ROSEMARY, 2 RED CHILLIES, JUICE OF 6 MORE LEMONS, FINO OLIVE OIL
STERILISE A LARGE KILNER JAR. CUT A DEEP CROSS IN THE LEMONS NEARLY ALL THE WAY TO THE BOTTOM BUT LEAVING ALL 4 QUARTERS ATTACHED. STUFF EACH LEMON WITH A TABLESPOON OF SALT AND PLACE IN THE JAR. SQUEEZE THEM DOWN – IT WILL BE A TIGHT FIT! SEAL THE JAR AND LEAVE FOR A WEEK. REMOVE LID AND USING A WOODEN SPOON PRESS DOWN AS HARD AS YOU CAN TO GET AS MUCH JUICE OUT AS POSSIBLE. ADD ROSEMARY, CHILLIES AND EXTRA LEMON JUICE. COVER WITH A THIN LAYER OF FINO OLIVE OIL. RESEAL AND KEEP IN A COOL PLACE FOR 4 WEEKS. SIMPLE!