Instructions

1. Cut the fennel into long, thin slices.
2. Heat the oil in a frying pan and gently sauté the fennel for about 8 minutes or until tender.
3. Meanwhile, slice the garlic and spring onions. Add these to the fennel, together with the fennel seeds and stir for about a minute. Add the lemon juice and wine (if used) and let it sizzle for a minute or so.
4. Add the stock, bring to the boil, cover and gently simmer for 10 minutes until the fennel has softened. Add the peas and cook for another 5 minutes.
5. Add the herbs, season to taste and serve.