Today I decided to make the Meat Free Monday lunch – fennel sautéed with peppers. Delicious. And I will definitely be making it again. It’s a mix of red peppers, fennel, peas and garlic with some parsley added just before serving. Interestingly, the recipe says ‘finely chopped fennel’ and the photograph shows it sliced about the same width as the peppers (thin strips). I went with the photo and cut mine in thin strips and used frozen peas which I covered with boiling water whilst I was cooking the peppers and fennel. The garlic is added to the pan with the peas (without the water!) when the peppers and fennel are almost ready, and cooked for a couple of minutes. Don’t forget to season it all at the end and sprinkle on some parsley.
The dinner dish for today is walnut and mushroom risotto which I’m not making. It’s that texture thing again – lovely, delicious risotto with bits in it – 😦 not for me.