A sweet-savoury tart of fennel and grape as a starter, then a showstopping main course of roast, yoghurt-crusted spicy lamb, with cabbage and lemony pea salsa
, plus ⅛ tsp flaked sea saltHeat the oven to 220C /425F/gas 7, and line a large oven tray with baking paper. Dust a clean work surface with the flour. Gently roll out the pastry until you can easily cut out a 28cm circle, then trim and keep any excess for another use. Transfer the pastry circle to the lined tray and chill until needed.
Put a tablespoon of oil in a medium, 26cm, ovenproof saute pan set over a medium-high heat, then lay in the fennel wedges cut side down, sear for two minutes, then turn on to the other cut side and repeat until golden. Sprinkle over a quarter-teaspoon of salt, then transfer to a plate.
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