Caramelised honey, clementines and fennel preserve

Peel and slice the clementines into ¼cm-thick slices, discarding the seeds.

Place the honey in a large saucepan over a high heat and simmer until it begins to smoke slightly. Add the water and bring to a simmer. Add the clementine slices, bay leaves and fennel seeds. Bring to a boil over a medium-high heat and cook until the fruit softens, approx. 10 minutes.

Add the sugar and lemon juice and cook, stirring, until the mixture darkens and has a loose, jam-like consistency, adjusting the heat as necessary to maintain a rapid bubble for 15-25 minutes. To test if the preserve is ready, place a saucer in the freezer for 10 minutes. Drop a teaspoonful of preserve onto the cold saucer. It should set almost immediately and hold its shape when you run your finger through the preserve.

Remove from the heat and stir in the clementine juice.

Pour into a sterilised bottle and allow to cool to room temperature. Seal once completely cool.