• 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


  • 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.

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