Dry fry ½ tsp of fennel seeds till they start to pop. Crush in a mortar and pestle. Now add one garlic clove, peeled and crush. Mix in a small handful of shredded basil leaves (around 15), 2 tsp chopped oregano, the grated zest of 1 lemon (I substituted orange rind and the results were brilliant!), 2 tsp olive oil, 2 tsp rapeseed oil, ½ tsp Maldon sea salt. Mix in 250g buffalo mozzarella broken by hand into chunks. Set aside for 10-15 minutes. Cut 2 ripe tomatoes into wedges (cherry tomatoes will do just as well) and plate up along with the marinated mozzarella. Drizzle with extra olive oil and season with freshly ground pepper.

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