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Fennel salad

This could not be simpler and takes seconds (well, a few minutes) to prepare. Choose fennel bulbs that are bright with nice green tops and perky fronds. They should not be bruised, greying or with a leathery appearance. This is also a raw salad and so, unlike many of the things in this book, it is actually rather good for you.

For this to reach its potentially elegant heights, a mandolin on which to slice the fennel very thinly is essential – otherwise, use a sharp, serrated knife to achieve the thinnest possible slices.

Serves 1

1 small bulb of fennel

sea salt and freshly ground black pepper

good-quality olive oil

½ lemon

If the fennel has feathery fronds, remove these, chop them and set aside. Remove the tough outer layer together with the tubes of the fennel and discard, or ideally use in a fish or chicken stock. Remove the conical-shaped core with a small, sharp knife – imagine coring a pear, a similar process. Trim the base of the bulb flat so that it will slide easily on your mandolin. Taking care not to add fingertips to your salad ingredients, slice the fennel very thinly. Place the sliced fennel (together with the chopped fronds, if you have them) into a small bowl and season with sea salt, pepper, olive oil and a generous squeeze of lemon juice. And that’s it – this needs to be eaten immediately, as the fennel will soon lose its colour and crispness.

This is excellent on its own or as a garnish for grilled fish and meat. With orange segments tossed through, it also works well with roast duck or pork.