This is a zingy and zesty (Nik’s favourite flavour adjectives) dish for peak orange season – blood oranges are fantastic in this dish. It is a great warm winter salad or starter.

2 oranges, peeled, pith removed then cut in half horizontally

2 teasp runny honey

A large knob of butter

4 small slices of sourdough bread

Olive oil

Dressing:

2 level teasp fennel seeds, lightly chopped

1 tbsp olive oil

2-3 teasp white balsamic vinegar (according to taste)

To serve:

1 x 285g burrata cheese, drained

Dark green leaves such as watercress, spinach and or rocket

Fennel fronds or chopped dill

• Rub the cut side of the orange with the honey. Set aside for 5 minutes, then heat a frying pan over a high heat with the butter and a little oilive oil. Put the orange halves in the pan, cut side down. Lower the heat slightly and leave them to caramelise without moving them for 8-10 minutes. Remove from the pan and set aside.

• Meanwhile, make the dressing by slowly heating the olive oil in a small pan with the fennel seeds. The second that they start to fizzle and release their scent, remove from the heat. Then add 2 teaspoons of the vinegar. Add the caramelised bits from the fried oranges to the dressing. Check the acidity levels add more vinegar if required

• Having removed the oranges and caramelised sugar from the frying pan, wash it out. Return to the hob on a high heat. Lightly coat both sides of the sourdough slices with olive oil and fry until toasted on both sides.

• Serve immediately, dividing the sourdough between the plates then topping with orange and burrata, alongside the salad and the fronds/leaves. Drizzle everything with the fennel dressing