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Member recipe

Fennel and peas with vermouth

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Cooking time

Prep: 2 minutes Cook: 15 minutes

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Serves 2

A great, fresh side dish to accompany Mediterranean mains.

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  • I bulb of fennel
  • 1 cup of frozen peas
  • 100ml vermouth
  • Lemon zest and juice to taste
  • Olive oil
  • Salt, white pepper, black pepper to taste


  1. Sauté the fennel in olive oil with a touch of lemon zest and juice on a medium heat for four minutes.

  2. Add the vermouth on a high enough heat and burn off the alcohol for a further two minutes.

  3. Cover and cook for a further 3 minutes or when the fennel is al dente.

  4. Add a cupful of frozen peas. Cook until the peas pop in the mouth.

  5. Add white pepper plus a little salt and lemon juice to taste. Add black pepper to serve.

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