Crab, mandarin and fennel salad

Method

Peel the tough outer layers of 2 medium-sized fennel bulbs, keeping some of the feathery green tops. Thinly slice the fennel hearts and toss them with 3 to 4 tbsp of extra virgin olive oil and 2 tbsp of red-wine vinegar. Season with salt and pepper and lay the fennel on one large or 4 smaller plates, keeping the remaining dressing.

Peel 2 mandarins and remove the hairy pith. Separate the segments, slice each in half lengthways and remove any seeds. Scatter the segments on top of the fennel. Pick through 320 grams of cooked crabmeat, making sure there is no shell among the meat. Scatter the crab neatly on the salad and drizzle the rest of the dressing on it.

Finish by chopping the fennel tops and add them as a final green flourish.