Orange and fennel juice

For a liquorice sting, choose a larger bulb of fennel.

Ingredients:

8 oranges

150 g (5 ½ oz) baby fennel

Method:

Peel and quarter the oranges, and remove any seeds. Juice the fennel through a juice extractor to release the flavours, then juice the orange and chill well. Stir to combine. Make 2 medium glasses.

Note: When in season, the flavour will be stronger in larger, more developed fennel.