50g pitted black olives
300g baby new potatoes
3tbsp fruity extra virgin olive oil
2tsp white wine vinegar
1tsp wholegrain mustard
1 head fennel, trimmed
8 large radishes, trimmed
small bunch chervil, chopped
Preheat the oven to 140C/275F/Gas 1. To make the olive crumb, place the olives on an oven tray lined with baking paper and cook the olives for 1½ hours until dried out. Leave to cool and then chop until they resemble fine crumbs.
Meanwhile, cook the potatoes for 10-12 minutes until just tender. Drain, refresh under cold water and drain again. Pat dry and allow to cool. Cut larger potatoes in half.
Peel the oranges and thinly slice them over a bowl to catch any juices. Arrange the slices on a platter. Collect the peel and ends of the oranges and squeeze all the juice into the bowl. Whisk in the oil, vinegar, honey and mustard then season with salt and pepper.
Finely slice the fennel and radishes and arrange on top of the sliced orange with the potatoes. Scatter over the chopped chervil and olive crumbs then drizzle with the fruity dressing.
RECIPES, FOOD AND PROP STYLING: LOUISE PICKFORD.
PHOTOGRAPHY: IAN WALLACE