This is very simple, but I thought it was worth putting up anyway as it is tasty.
1 fennel bulb, sliced finely, if the fennel tops are in good condition, keep these too
juice of ½ lemon
How I made it:
Boil the sliced fennel in boiling salted water for about 4 minutes
Drain and run cold water over to chill and stop cooking.
Lay on a plate, squeeze lemon and drizzle some good quality olive oil over, garnish with the saved fennel tops. Season with salt and a touch of pepper.