Instructions: Remove and discard any branches shooting up from the fennel bulb (they are fibrous and inedible). Cut the bulb in half, and trim away triangles of hard core. Chop remaining fennel in large chunks. Set aside

In a large frying pan heat olive oil over high heat for 30 seconds. Add salt, pepper, onions and red pepper. Stir-fry for 1 minute. Add fennel and stir-fry for 3 to 4 minutes, until the vegetables are slightly charred. Add mushrooms and stir-fry actively (the pan will be crowded by now) for 3 minutes, until the mushrooms are slightly browned and soft. Remove from heat and stir in lemon juice. Transfer to a presentation dish and serve.

NOTES : Bold, crunch, colourful, this simple stir-fry gains its appeal from its large-chunk vegetables and its simple flavouring, which allows the subtle licorice of the fennel to shine through. It can be enjoyed hot off the plan, or at room temperature on a party buffet.

The recipe called for 3 tablespoons of olive oil, I used 1 teaspoon plus 2 tablespoon fat-free chicken broth to cut down the fat content.

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