This flavour-packed lamb shoulder cooked in olive tapenade, borlotti beans, cherry tomatoes, oregano and black olives serves ... six hours ahead of time. For a vegan version, try Sarit and ...

(I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished tapenade ... Add the olive oil and a sprinkle of salt. Pulse the food processor ...