Salmon & Fennel Stir-fry

This is a laughably simple, rich & reasonably cheap recipe, good for rustling up a quick lunch if you have guests around, though the ingredients aren't necessarily ones likely to be lying around.

INGREDIENTS
I'm not very good at quantities, so I'm afraid you'll have to feel your own way with some of them - always works for me:

1 fresh fennel
225g smoked salmon trimmings
mushrooms (roughly equal to quantity of fennel when chopped)
halloumi cheese
single cream (optional)

METHOD
Essentially you just chop everything reasonably small and then fry it. But because things cook at different rates, here's the recommended sequence.

Chop the fennel, set frying in olive oil while you chop the mushrooms, add the mushrooms. No need to chop the salmon if it's already in trimmings, but once the mushrooms have cooked down a little, add the salmon, chop the cheese and add the cheese. Season to taste, but it won't need much salt, given the salt already in the fish & the cheese. When it's all just about ready pour on cream to taste, grind some black pepper over it et voila. Serve with rice (preferably brown). Because it's such a simple thing to cook, remember to start preparing the rice first if it's brown.

NB it has to be halloumi cheese if you can find it - I tried it recently with feta, which doesn't work because feta melts with cooking, whereas halloumi keeps its texture. If you can't find halloumi, it's pretty good just with cream.