Lamb with Tomato Fennel Sumac “Boulangère” & Anchovy Parsley Relish

Judging by its name you’d think that this dish has something to do with French bread. Instead, it’s a vegetable bake or gratin, made with stock rather than cream and cheese. Its name is derived from a time when folk did not have ovens in their homes and took dishes to bake in the baker’s oven. It seems somewhat restrained in its non-cream sparseness but then again there’s something to be said for a dish of simple vegetables. It’s another stress saver that can be prepared long beforehand and