Millefeuille of braised and raw fennel with black olives

For the braised fennel: preheat the oven to 170C/fan 150C/gas mark 3. Drizzle half the olive oil on a baking tray, lay the fennel over and splash with the remaining oil. Sprinkle with salt, and bake for 30-40 minutes, or until soft and golden.

For the millefeuille: place a slice of cooked fennel on a plate, top with a sliver of raw fennel then spread with a thin layer of chopped olives. Top with another slice of cooked fennel and then finish with a raw slice. Drizzle over a little olive oil and place slivers of blood orange around the plate.