Blood orange salad with fennel, celery and pistachios

We receive two distinct varieties of blood oranges in the winter months. The first to arrive, just before Christmas, are small, smooth and thin-skinned, and contain very dark juice. The ones I prefer for salads and puddings (as opposed to juicing) are larger and paler. They arrive in wooden crates from Sicily in mid-January, usually with their leaves still attached. Their skin is rougher and more dense - perfect for making candied peel, which I do with the trimmings from this recipe.

‘In Season for 10 Years’ (£30) is available to buy at Sally's London shops and her restaurant, Clarke's, and online at sallyclarke.com