A bit late getting back with this, but here's another recipe from Sunday:

Potatoes with fennel, lemon and olives.

For four/six people as side dish:

One bag small waxy potatoes, like charlotte or nicola. No, I dont know how much those bags weigh, several pounds I guess.
One head of fennel
Two or three organic, or at least unwaxed, lemons, depending on size.
Handful of pitted black olives

Wash or scrub the potatoes and cut them into small chunks, smaller than roast potatoes.
Wash and chop fennel into small chunks.
Chop olives into quarters
Cut lemons into eigths, reserving half of one lemon.
Mix up all the ingredients with about four tablespoons of olive oil
Spread it all out on a roasting tin
Squeeze the remaining half lemon over everything and then add sea salt and black pepper lavishly.
Roast in middle of hot oven, about 220 electric, gas mark 7 for about three quarters of an hour to an hour. The potatoes need to be cooked through and browning nicely.
The idea is to get lemon flavoured potatoes with fennel, so you can pick out the charred lemon bits when you serve, because they have done their job. Or warn people.
Variations: use preserved lemons for a stronger taste, or omit the fennel and add dried oregano.
Goes well with roast chicken or fish.