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2 tablespoon Oil, olive, pure

2 cup Fennel, bulb, raw

1 onion Onion, mature, white skinned, peeled, raw

2 clove Garlic, peeled, raw

3 tomato Tomato, common, raw

1 steak Beef, blade steak, lean, raw

6 potato Potato, peeled, raw, not further specified

1 floret Broccoli, fresh, raw

1 cup Squash, button, raw

8 steak Veal, leg steak, lean, raw

1 cup Basil, green, fresh, raw

• Heat oil in a large, non-stick frying pan over medium heat. Add fennel, onion and garlic. Cook, stirring, for 5 minutes. Add 1 tablespoon cold water. Cover and cook for 5 minutes or until fennel is tender. Add tomatoes and stock to pan. Bring to a simmer. Partially cover and simmer for 15 minutes. Transfer to a bowl and cover to keep warm. Wipe pan clean. Meanwhile, one-third fill a wok with boiling water. Place potatoes, broccolini and squash in a steamer basket. Steam, covered, over simmering water for 5 to 7 minutes or until just tender. Spray frying pan with oil. Heat over medium-high heat. Add veal and cook for 45 to 60 seconds each side for medium or until cooked to your liking. Return all veal to pan. Pour over fennel sauce. Cook for 1 to 2 minutes or until heated through. Spoon onto plates. Top with basil. Serve with steamed vegetables. Notes Note: This is a diabetic-friendly meal to be eaten in moderation. Due to the potatoes, it is low- to medium-GI

2 teaspoons olive oil 2 bulbs baby fennel, thinly sliced 1 red onion, halved, thinly sliced 2 garlic cloves, crushed 400g can diced tomatoes 1 cup Campbell's Real Stock Salt Reduced Beef 6 chat potatoes, quartered 1 bunch broccolini, trimmed 250g baby yellow squash, quartered olive oil cooking spray 8 (60g each) veal leg steaks 1/2 cup small basil leaves