Prawn bolognese you need to try.

Known for turning traditional recipes on their heads, Yotam Ottolenghi scouts the next big thing to take centre stage in his version of an Italian classic. And he’s found a winner in this prawn bolognese.

1/2 small fennel bulb, roughly chopped

1/2 small onion, roughly chopped 5 garlic cloves, roughly chopped

1/2 tsp chilli flakes

600g peeled green king prawns (or use

the largest prawns you can find)

1/3 cup (80ml) extra virgin olive oil, plus

1 tbs extra

1 lemon, finely shaved to get 5 strips of

zest and squeezed to get 1 tbs juice 3 tarragon sprigs, plus 1 tbs chopped

leaves to serve

31/ 2 tbs tomato paste

120g cherry tomatoes, finely chopped

1/3 cup (80ml) Pernod (or a similar anise

liqueur), plus 1 tbs extra

2 cups (500ml) good-quality chicken or

vegetable stock

320g dried tagliatelle pasta

Place the fennel, onion, garlic and chilli flakes in the bowl of a food processor and pulse for about 10 times, scraping the side down occasionally, until finely chopped. Add the prawns and pulse another 10 times until finely chopped. (Don’t process too much; you don’t want the prawns to turn to a paste. Smaller prawns will require less pulsing, though.)

Add the oil to a large frypan over medium-high heat with the lemon zest and tarragon sprigs. Gently cook for 1-2 minutes, then add the prawn-and-fennel mixture. Cook, stirring occasionally, for 8-10 minutes until the prawns have released and then reabsorbed their liquid.

Add the tomato paste, tomatoes,

11/ 4 tsp salt and a very generous amount of black pepper, and fry for 3-4 minutes, stirring occasionally, until the tomato paste becomes thick and sticky and begins to brown.

Carefully pour in the Pernod and let it bubble away for 1-2 minutes (it may flame). Add the stock and 1 tbs lemon juice, turn the heat down to medium and simmer gently for 12-15 minutes, lowering the heat if it is bubbling too much. Discard the tarragon sprigs and lemon zest.

Meanwhile, cook the pasta according to packet instructions, then drain well and add to a large bowl. Pour over the sauce and toss to combine. Season to taste. Transfer to a platter and drizzle over the remaining 1 tbs oil. Finish with plenty of pepper and the chopped tarragon to serve.