Shaved pear and fennel salad

1. Preheat the oven to 200˚C, gas mark 6. Spread the pecans out on a baking tray and toast for 5 minutes. Cool, then roughly chop. Using a vegetable peeler, mandoline or sharp knife, shave the pears and fennel into paper-thin slices, leaving the cores behind, and toss with 1 tbsp lemon juice. Chop and reserve any fennel tops.

2. Put the fennel seeds in a cold frying pan and set over a low-medium heat. Toast for 1-2 minutes, until fragrant. Lightly crush in a pestle and mortar or with the base of a sturdy jar, then add the chilli flakes, honey, oil and remaining 2 tbsp lemon juice. Season and whisk, then add 1 tbsp water and whisk again.

3. Combine the pear and fennel slices with the dressing and the rocket. Divide between 4 plates and scatter with the toasted pecans and reserved chopped fennel tops. Finish with some shavings of pecorino, if liked.