ENDIVE SALAD WITH FENNEL AND ORANGE

SERVES 6 DRESSING juice of ½ lemon

½ tbsp wholegrain mustard 1 tsp honey

3 tbsp olive oil salt and freshly ground black pepper

SALAD

4 oranges

1 large fennel bulb, with fronds/ bushy tops

3 red endives (chicory), sliced into 1cm rounds

For the dressing: shake all the ingredients in a small jar and season with salt and pepper.

Segment the oranges: using a sharp knife, carefully slice off the top and bottom of the orange. With even downward strokes, slice the skin away from the flesh. Cut off any remaining pith. Cut between the membranes to remove each segment.

Cut the fronds/bushy tops from the fennel, roughly chop and set aside. Half the fennel lengthways and finely slice. In a large bowl toss the endives and fennel with the dressing. Transfer to a shallow serving bowl and top with the segmented oranges and chopped fennel fronds/bushy tops.

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Freeze the mixture in a 2-litre container.

Once frozen, take the ice cream out of the freezer and soften at room temperature. Place in a food processor and blitz to remove the ice crystals. Fold in the prunes and brandy.

Place the ice cream back in the container and refreeze.

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