Seville & spelt warm salad

Segment the whole orange (see right) over a large bowl to collect the juices, putting the segments in a separate bowl. Squeeze the remaining membrane over the juice bowl, then add the shallot; set aside.

Cook the spelt according to pack instructions. Meanwhile, tip the fennel seeds into a nonstick frying pan and toast for 2-3 minutes over a medium heat, until golden and fragrant. Use a pestle and mortar to lightly crush. Put the pan back over the heat, add the pancetta and cook for 6-8 minutes, until golden and crisp. Scoop onto a plate, leaving the fat in the pan. Add the sprouts to the pan and cook over a medium-high heat for 3-4 minutes, adding a splash of water for the final minute, until tender and lightly charred. Tip onto the plate. Finally, add the orange segments to the pan and cook for 1-2 minutes until lightly charred, then transfer to the plate.

Meanwhile, put the crushed fennel seeds in the bowl with the shallot, then add the honey, orange zest and juice, plus ½ of the tarragon. Whisk in the oil and season. When the spelt is cooked, drain, then tip into the bowl and toss with the pancetta, sprouts and orange segments. Arrange on a platter, scattering over the remaining tarragon before serving.