Mozzerella with fennel, olives and raisins: The perfect summer starter

1. Trim the top and tough outer leaf from the fennel but be careful to leave the root intact.

2. Cut in quarters and simmer gently in salted water for twenty minutes or so until the fennel is soft and tender.

3. Remove the fennel from the water and allow to cool.

4. To make the dressing put the juice and zest of the orange into a bowl along with the Dijon mustard and slowly whisk in the oils until you form an emulsion.

5. Add the raisins, olive pieces and chilli then season.

6. Chill the dressing for a little while, then when ready to serve tear the mozzarella in half, sit it beside a piece of fennel then spoon the dressing on top.

7. Garnish with some dill, basil or some fresh thyme.

8. Eat with some good bread to soak up the residual dressing. It’s a perfect summer starter.