Blood oranges and fennel work well together on every level.
Whereas aniseed might well overpower the flavour of a “standard” orange, the robust tartness of the blood variety stands up rather well to the pressure. The additions of fresh mint, olive oil and salt add depth of flavour, making for a complex but wonderfully delicious outcome.
Ingredients - Serves 2
- 1 fennel bulb
- 1 blood orange
- A small handful of fresh mint, thinly sliced
- 1 tbsp extra virgin olive oil
- A sprinkling of good-quality salt