Over the weekend, I baked a couple of Dan Lepard’s irresistible treats, including this most recent recipe from his Guardian column. It’s made with baby potatoes, a mix of green and black olives, and bakers’ flour – and baked in a large parchment-lined roasting tray.  The perfect accompaniment to an all vegetarian dinner party! . … Continue reading Roasted Potato Focaccia and Upper-Crust Apples