Step 1

Heat the oven to 140C/285F/gas mark Line a 28cm x 18cm baking tray with greaseproof paper.

Step 2

Put the grapes in a medium bowl with the fennel seeds, sugar, a quarter-teaspoon of salt and two tablespoons of water, toss to coat the fruit in the mix, then spread out on the prepared tray.

Step 3

Roast for an hour, until the grapes are shrivelled and soft, then leave to cool.

Step 4

Put the fennel in a large bowl.

Step 5

Whisk together the olive oil, lemon juice, a quarter teaspoon of salt and a good grind of black pepper, pour this over the fennel and toss so it’s all coated in the dressing. Leave to steep for 10 minutes, to soften the fennel.

Step 6

Just before serving, mix the lemon and orange zest, nigella seeds, mint, any fennel fronds and half the pistachios into the fennel bowl.

Step 7

Stir through half the roasted grapes, then spread out the salad on a large platter. Scatter the remaining grapes and pistachios over the top, sprinkle on a final half-teaspoon of salt and serve.