- STEP 1
Sauté the fennel in olive oil with a touch of lemon zest and juice on a medium heat for four minutes.
- STEP 2
Add the vermouth on a high enough heat and burn off the alcohol for a further two minutes.
- STEP 3
Cover and cook for a further 3 minutes or when the fennel is al dente.
- STEP 4
Add a cupful of frozen peas. Cook until the peas pop in the mouth.
- STEP 5
Add white pepper plus a little salt and lemon juice to taste. Add black pepper to serve.