Fennel, Blood Orange and Shallot Relish

The fennel adds crunch, the orange lends sweetness and acidity, and the shallot gives this relish a mignonette kind of feel. It keeps well in the fridge and is good with so many things including mackerel and pork belly and it would also work well in a sandwich. It is equally good with roast vegetables such as pumpkin, especially if it’s been charred on some coals.

Ingredients:

• 1 banana shallot

• 1 fennel bulb

• 1 blood or regular orange

• 1 handful of chopped green olives

• 2 tbsp good quality vinegar

• 1 tbsp Maldon salt

• 1 tbsp honey

• A few sprigs of fresh marjoram or oregano

Method:

1 Peel and dice the shallot as finely as you can. Cut the fennel in half, then cut it into very thin strips, then across into small dice.

2. Segment an orange by cutting the peel and the pitch with a sharp knife, then draw the knife in between the membrane to release the orange flesh. Try to catch the orange juices, swipe them into a bowl. Chop the orange up into small pieces.

3. Because this relish has fruity notes and also honey, it is important to season it properly, to push it into that savoury realm. Pour the vinegar into the bowl with the orange juice, then add the salt and honey, whisk well the vinegar will help dissolve both salt and honey (This is a good tip for any dressing making, first dissolve salt in the vinegar, then whisk in the oil).

4. Taste the dressing, it should be almost on the verge of being over seasoned with a good sour sweet balance, adjust it to your palate but remember it will be diluted by the orange.

5. Stir the fennel, orange, shallot and olives through the dressing and add the herbs before serving.