In case you didn’t know, winter is not, I repeat: not, my favourite time of the year. I crave brightness and warmth, beaches and forest hikes amidst sun drenched foliage, weather worthy of serious summery picnicking.

Alas I do like a hot beverage, and rarely are they as satisfying as on a cold wintry day (except every morning, when I’m capable of anything to get some caffeine pumping through these here veins, but that’s a whole different story).

Apple cider isn’t something that’s available in the UK, a tragedy in so many ways, and something I miss from my American youth. This spiced apple drink has been my solution, despite its not really coming close to that beloved beverage, and it’s something I’ve been drinking every winter since moving to England nearly ten years ago.

With my Abel and Cole deliveries I receive a weekly newsletter (available online), each containing a few simple recipes. I was grateful for the newsletter that came with my first box because they sent me fennel and, believe it or not, I’d never tried this vegetable before. Anyhow, the newsletter contained a recipe for orange-fennel salsa, which is for the most part what my recipe is based on (I have only adjusted some ingredient uses and quantities).

When people heard I had never consumed fennel (aside from the seeds in little bowls by the door at Indian restaurants), they have been astounded.

“But you love liquorice!” they would say. “How can you not have tried fennel?!”

The truth is, I have been told many times I should try it, but neither my husband nor his kids are keen on it so I figured it wouldn’t be worth bringing home. I must remind myself of a couple of things, the first being that what I just mentioned is a very poor excuse for not trying new things myself. The second is that they will try anything once, and I’ve managed to get all of them to eat foods they would never have considered otherwise (which is not surprising as their general view of eating a vegetable is boiled and served with one of two condiments: salt and/or butter).

There’s also a third reason, that being if I’m going to bust my arse in the kitchen then everyone will bloody well eat what I put on their plates. This too is something I think they mostly understand.

But do not worry, for there is hope with this recipe for die-hard fennel haters. If the flavour is too overpowering for you, leave this salsa to sit for a few hours. The flavour will mellow substantially, to the point where the potent aniseseed flavour of the fennel is brought down to a very mild level. On the other hand, if you love this flavour, serve the salsa as fresh as possible.