This is a divinely summery dish that can be served at any time of year. Soaking the fennel takes the bitterness out it, which can put some people off eating it raw. Sorry to be didactic, but Hellman’s mayo doesn't work with this, you need to make your own

1 Granny Smith apple, cored and diced

A small bunch of fresh coriander leaves

125g white crabmeat (check carefully for little bits of shell)

1 small red chilli, deseeded and finely chopped

Zest of 1 lemon

10g finely grated ginger

50ml mayonnaise

2 baby gem lettuces, carefully divided into separate leaves

Classic Vinaigrette or use your own favourite recipe

1 small bulb of fennel, very finely sliced

• Soak the fennel in water for half an hour

• Meanwhile, mix apple, crabmeat, chilli, lemon zest, ginger and mayonnaise, being careful not to break the crabmeat up too much and turn it to mush

• Arrange baby gem leaves around the edge of the plates, and scatter the drained fennel over them

• Drizzle with a little vinaigrette

• Spoon the crabmeat mix into the centre of the salad.

• Sprinkle with some chopped coriander leaves, and serve