2 Fennel bulbs, vegetable stock, 2-4oz freshly cooked brown rice, vegetables of your choice in season.
Chop fennel and cook with enough stock to cover until tender. Liquidise into a sauce. Steam or stir fry vegetables. Combine rice with veg and then mix in fennel sauce. Great for gluten/wheat free diets and tasty too! Tip: Can make fennel soup same way as sauce method - delicious. I use 'Marigold' purple tin stock.