Instructions: Peel the carrots and halve (or quarter) the fennel lengthways.

Place in a saucepan of eater bring to the boil on the boiling plate and cook for 2 to 3 minutes. Drain and plunge to icy cold water drain well. When ready to serve melt the butter in a saucepan on boiling plate and cook untl lut brown colour then add the drained carrots and fennel.

Season with coarsely ground repper and toss for 1 to 2 minutes.

Add a squeeze of lemon juice to taste then serve.

lightly precook these vegetables then toss in flavoured butter and lemon juice just before serving for the perfect texture and flavour.

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.