TODAY’S RECIPE: Fennel & pancetta minestrone

STRONG flavours. SERVES 2.

Ingredients

77g pack smoked pancetta lardons Small bunch spring onions, thinly sliced 1 garlic clove, crushed 1 tsp fennel seeds 2 fennel bulbs, halved lengthways and sliced, fronds to serve 1 litre low-salt chicken stock 100g macaroni (or another small pasta) 100g frozen peas 2 tbsp pesto, to serve Crusty bread, to serve

Method

1 Dry-fry the lardons for seven to ten minutes or until they begin to release their oils. Add the spring onions and cook gently for five minutes or until softened, then add the garlic and fennel seeds, and cook for a few minutes more. Add the fennel, cook for a few minutes, then pour in the stock and 500ml of water.

2 Simmer for five minutes, then drop in the pasta and bring to the boil. Cook the pasta following pack instructions, then tip in the peas, cook for another two minutes and season to taste. Divide between two bowls and top each with a dollop of pesto and some fennel fronds. Serve with crusty bread.