Fennel and peas with vermouth

Method

• 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.