Eating In

1 bulb of fennel
1 orange
Black olives
Olive oil

Slice the fennel very thinly indeed. It’s best to use a mandolin for this. Peel and skin the orange with a sharp knife and cut out the flesh leaving as much skin as possible behind. Stone and halve 5 or 6 black olives. Mix it all together and dress with olive oil. Garnish with the feathery bits from the top of the fennel