Recipes taken from The Meat Free Monday Cookbook. Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books and distributed by Simon & Schuster. Photography by Tara Fisher.
Fennel is one of the stronger-tasting vegetables. Some people find its aniseedy flavour a bit overpowering when it is raw but frying it with sweet red peppers, garlic and peas takes the edge off it. It comes in fat, dense bulbs.
2 tablespoons olive oil
2 red peppers, deseeded and cut into thin strips
500g fennel, trimmed and finely chopped, (about 3 bulbs)
2 garlic cloves, crushed
250g peas, shelled
salt and freshly ground black pepper
1 tablespoon freshly chopped flatleaf parsley
In a wok or heavy-bottomed frying pan heat the oil, add the peppers and fennel and cook for 10–15 minutes over a moderate heat until crunchy, stirring occasionally. Add the garlic and peas and continue cooking for 2 minutes. Season, scatter with the parsley and serve.