Nigel Slater’s fettuccine with fennel and prawns

A gloriously quick and tasty supper which you can have on the table within minutes of walking through the door

Slice 2 medium-sized fennel bulbs in half and then into thin slices. Melt 30g of butter and warm in a deep-sided shallow pan with 3 tbsp of olive oil. Add the fennel and the juice from half a lemon. Cover with a lid and leave to cook over a low to moderate heat for a good 20 minutes, until the fennel is soft and translucent. An occasional stir is all to the good.

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from Food & drink | The Guardian

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