These are smashing little tarts: packed with flavour, they take minutes to make and, if you use tinned crab, are economical, too (feel free to use fresh, though). They’re smart enough to serve to friends, but also easy enough to make a batch on Sunday to do for dinner and a couple of midweek lunches. The chicory and fennel salad is made on repeat in our home; as soon as it’s sliced, pop the fennel in a bowl of cold water for 10 minutes – it’ll crisp up beautifully and stand up to the dressing.
