1.   Add the apple, fennel slices, the cabbage, onion and caraway seeds.

2.   Drain any excess vinegar from the beets, then toss them with the walnuts, fennel slices, fennel fronds, walnut oil and plenty of salt and pepper.

3.   Fry the fennel slices until crispy but not dark.

4.   Using the slicing blade of a food processor, slice the fennel, radish and pepper.