Irish Daily Mail - YOU



SERVES 6 DRESSING juice of ½ lemon

½ tbsp wholegrain mustard 1 tsp honey

3 tbsp olive oil salt and freshly ground black pepper


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.

HHHthe pod, and allow to cool.

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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