Spaghetti with prawns, chorizo and fennel

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Step 1

1. Finely slice the fennel bulb lengthways and put in a large frying or sauté pan along with the oil, shallot, garlic, chorizo crumb and a pinch of salt.

Step 2

2. On medium-high heat, cover with a lid & cook for 8 min, stir often until tender. Uncover & cook for another 5 min until caramelised & turning golden.

Step 3

3. Meanwhile, cook the spaghetti in a large pan of boiling salted water for 1 minute less than the pack instructions.

Step 4

Scoop out a mugful of the cooking water, then drain.

Step 5

Add the lemon zest and juice to the pan with the fennel and chorizo, then tip in the prawns, cooked spaghetti and a glug of cooking water.

Step 6

Toss over the heat until combined and glossy, and the chorizo and prawns are piping hot throughout.

Step 7

Divide between plates and scatter with the fennel fronds to serve.

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