In no order whatsoever...
HOMEMADE PRESERVED LEMONS
I made a couple of jars of these North African delicacies for Christmas presents - very well received - but I omitted to make any for myself - until about six weeks ago. How do you make them? I amalgamated several recipes...Top and tail unwaxed lemons. Cut into quarters without cutting right through the base. Put a layer of sea salt in the base of a sterilised jar, add bay leaves, black peppercorns and cinnamon sticks. Spoon more salt into the centre of each lemon and place them into the jar. You may have to squeeze them in; that's fine. Add the juice of a couple more lemons and top up with water to cover the top of the highest lemon. You can tuck in more bay leaves and cinnamon sticks, which look pretty pressed against the side of the jar. Leave in a dark place, tipping the jar around occasionally to mix everything together, for about six weeks. To use, remove a half or whole lemon, rinse and chop finely before adding to couscous, pasta, roasted vegetables... Basically, wherever you might use lemon zest and juice, try preserved lemon instead.
Read how to sterilise jars

JAMIE OLIVER'S COUSCOUS
I tried my first homemade preserved lemon in a recipe a friend told me. For 120g couscous, chop and Grind a teaspoonful each of cumin seeds, coriander seeds,  fennel seeds and toast in a frying pan. Add olive oil and fry a chopped onion, crushed garlic and chopped or dried chilli. Stir in couscous and stock and stir until liquid is absorbed. I also added a finely chopped preserved lemon half. The couscous was delicious - subtly spiced and very savoury - and the preserved lemon had an interesting texture: soft peel and jelly-like flesh, with a salty, citrussy tang.
How fame came to Jamie Oliver

PASSION FRUIT
I'd forgotten how delicious these are: with their sharp, perfumed juice, crunchy seeds and amazing interior of alternating triangles of hairy pink and smooth white. Three of them have been sat in the fruit bowl turning from smooth to wrinkled and ready, and yesterday I ate them, cutting them in half and slurping out the contents very messily.

AUBERGINE IN SOY SAUCE
A delicious way to serve aubergine that stops it sucking up masses of oil. Cube the aubergine, put in a large frying pan with a little oil, sprinkle in lots of soy sauce, add a little water and cook, stirring frequently, until the aubergine has softened. You can also add chilli and a little Chinese five spice. Serve with noodles.

AUTHENTIC TURKISH DELIGHT
I've never seen a box of Turkish delight with a flavour guide before, but the Gulluoglu brand, made in Istanbul, that we tucked into in the office this week needed one, containing a feast of flavours from the traditional rose and pistachio to pomegranate and cherry, with some 'sultan's delight' concealing a centre of whole hazelnuts. A 1kg Pick and Mix box costs from £17, from www.gulluoglu.co.uk

The five best things I ate last time

What have you enjoyed eating or drinking this week?