makes about 2L..keeps well refrigerated
55g p/w shallot, finely chopped
150g cleaned weight celery, finely sliced
600g c/w fennel, finely shaved [3 decent soil grown winter fennel]
250g fennel mayonnaise click here
210-250g c/w apple, coarsely grated
65g currants 
Maldon sea salt
white pepper, freshly ground
5g mint, leaves only, finely chopped
Put the shallots, celery, fennel and fennel mayonnaise into a large bowl and mix together. Grate the apple and mix through; add the currants, mix and season to taste.
Add the mint and mix through. Store tightly packed into airtight food containers in the fridge. Good shelf life 3-5 days if it lasts that long!
 We didn’t have currants and used finely chopped Arancia instead and have to say it was delicious!
METHOD GOES HERE