Fennel tart

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Spicy roast lamb, tarte tatin: Yotam Ottolenghi’s last-minute one-pot Easter recipes | Food | The Guardian Roast Cabbage, Grape Tart, Tart Tatin, Roast Lamb, Lamb Roast, Savory Tart, Yotam Ottolenghi, Frozen Peas, Easter Recipes

The scotch bonnets bring a tropical fruitiness to this marinade, but they can be eye-wateringly hot, so leave them out if you prefer; the marinade will still be well spiced as it is. If you can’t find black-eyed beans, swap them for tinned black beans. Serve with flatbreads or rotis, if you like

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