Cod with confit lemon and zhoug
By Glynn Purnell From Saturday Kitchen Ingredients For the confit lemon 50g/1¾oz caster sugar handful basil leaves with stalks 1 lemon, very thinly sliced For the zhoug 1 tsp black peppercorns 1 tsp caraway seeds 4 cardamom pods, seeds picked 1 tsp black mustard seeds …