Steps
- Bring 50g of superfine sugar, 100ml of white wine vinegar, 1 whole star anise pod, and 50ml of water to a boil, stirring until the sugar dissolves. Cool for 10 minutes.
- Pour over 2 pitted peaches, cut into thick slices. Pickle for at least 30 minutes, then drain and discard the star anise.
- Preheat the oven to 400°F / 200°C. Toss 50g of whole skin-on almonds, 1 teaspoon of fennel seeds, 2 teaspoons of canola oil, and ½ teaspoon of smoked paprika on a baking sheet.
- Season with salt and bake for 8 minutes, until toasted. Trim 2 fennel bulbs, remove tough outer layers, halve, and slice very thinly into half-moons.
- Toss the fennel with the juice of 1 lemon. Add 4 very thinly sliced radishes, briefly crisped in ice water and drained, and season with salt; set aside briefly.
- Fold in the peaches, most of 20g of thinly shaved Lancashire cheese, and half each of 1 handful of basil leaves and 1 handful of mint leaves.
- Drizzle with 2 tablespoons of olive oil; top with the almonds, fennel seeds, remaining cheese, and herbs.