Instructions: 1. Halve the fennel lengthways; remove and discard the central core. Cook in boiling salted water for about 15 minutes until just tender, then drain well. Cook the rice in boiling salted water until just tender (follow packet instructions); drain well.

2. Meanwhile, roughly chop the onions, slice the mushrooms and roughly chop the watercress. Heat the oil in a frying pan and saute the onion for 2 minutes. Add the mushrooms and cook, stirring, for 4-5 minutes or until all excess moisture is driven off. Add the rice, watercress and soy sauce; season.

3. Meanwhile, make the Parmesan sauce. Melt the low-fat spread in a small pan, then stir in the flour, followed by the milk. Bring slowly to the boil, stirring continually, until sauce thickens. Whisk until smooth; simmer gently for 1-2 minutes. Stir in 25g cheese and season. Keep warm over a low heat.

4. Arrange the fennel halves in a shallow ovenproof dish. Pile the mushroom mixture on to each one, spoon the sauce over, sprinkle with the remaining Parmesan cheese and grill until golden brown. To serve, garnish with the halved, grilled cherry tomatoes and watercress.

NOTES :
Preparation Time: 20 minutes

Cooking Time: 20 minutes

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