Stir-fry fruit salad
- Heat a wok. Add the olive oil and stir-fry the fruit in batches to lightly brown. Remove to one side.
- Add lemon zest, star anise, cranberry juice and the scraped-out seeds from the vanilla bean. Bring to the boil for two minutes to infuse flavours.
- Return fruit to the wok and toss well over a high heat until coated in fragrant cranberry juice. Serve immediately in bowls while steaming hot.
Use 2 oranges or 6 mandarins, peeled and segmented and 2 apples or pears, peeled, cored and sliced