FARFALLE WITH PORK, FENNEL AND SPRING GREENS

SERVES 4 INGREDIENTS

■ 400g pork mince

■ 4 tbsp bacon lardons

■ 1 tbsp fennel seeds

■ 1 tbsp dried rosemary

■ 1 tsp chilli flakes

■ 3 anchovy fillets

■ ½ fennel bulb, diced

■ 2 cloves garlic, diced

■ Handful spring greens — I use rainbow chard

■ Handful parsley, chopped

■ Handful dill, chopped

■ 1 glass of white wine

■ 300ml chicken stock

■ 50g butter

■ 250g farfalle

■ Parmesan, to garnish

METHOD

Begin by placing a pan on the heat with some plain oil. Heat a separate pot with boiling water.

Add the pork mince to the pan, break it up with a wooden spoon into small chunks and begin to caramelise on both sides.

Now go in with the bacon lardons and get them colouring.

Reduce the heat at this point and add your fennel, garlic, chilli flakes, anchovy, rosemary and fennel seeds. Add a touch more oil if you have to.

Cook it all off for 3 minutes until it starts to stick to the base of the pan.

In a separate pot, season boiling water heavily and go in with your pasta. Cook until just soft; this takes about 10 minutes

Now increase the heat and deglaze the pan with the white wine, allow to reduce by half before adding the chicken stock and butter and anchovy fillets.

Cook out over a high heat until a loose sauce consistency is achieved.

Adjust the seasoning with lemon juice, pepper and salt before adding in the pasta.

Add the spring greens and cook them out in the sauce for a minute before adding a large amount of grated Parmesan cheese, parsley and dill.

Serve in warm bowls.