It's been about a week and a half - the snow has melted and been replaced with grey skies and drizzle, and my jar of Ottolenghi lemons haven't gone mouldy like I thought they would.
The next step is to firmly squish the lemons down into the jar getting as much juice out of them as you can.
Then add a few sprigs of rosemary, a big red chili (I split mine down the middle because I thought it would look pretty) and the juice of six lemons and then top it off with a thin layer of olive oil to stop mould growing on top. Now I have to leave them to mellow in the yellow for another four weeks...
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