Step 1: Cut each end from the blood oranges and trim away the remaining skin. Cut into 5mm thick rounds and set aside.

Step 2: Trim any stalks from the fennel bulbs, then thinly slice crossways, removing any pieces of core.

Step 3: Place the orange slices and fennel into a bowl, season with sea salt and ground white pepper and mix together. Place onto a serving platter or onto individual plates.

Step 4: To serve, sprinkle over the chervil leaves and fennel fronds, then drizzle over the Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette and Extra Virgin Olive Oil.