Instructions: De seed and finely chop the chillies. Cut any excess stalks off the top of the fennel reserving the green feathery leaves.

Trim the bottom of the bulb and take away any outside leaves that seem a bit tough.

Cut the bulb in half and slice from the root to the top about 2mm apart.

Then slice across 2mm apart to give you fine dice (you can make it chunkier if you tike).

Chop the fennel leaves.

Put everything into a bowl squeeze in the juice of 1 lemon (or more to taste) and stir in the oil.

Season with salt and pepper.

This is lovely with grilled fish or shellfish. It is really nice with baked or grilled salmon or cod fillet keep the fish in one piece and serve on a large dish with the sauce spooned over. Allow the fish to cool to room temperature so that it can marinate and infuse the beautiful flavours. Put the dish in the middle of the table and let everyone help themselves. Serve with boiled potatoes a nice salad and bread.

Serves 6

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