Creamy pappardelle with caramelised fennel and chopped lemon

Serves 2 Ingredients Olive oil, for frying

1 tbsp butter

1 fennel, thickly sliced lengthways

3 anchovy fillets

2 garlic cloves, sliced 150ml double cream

2 lemons (1 juiced, 1 pith removed and flesh chopped) 200g pappardelle, fresh if you can get it

1 handful breadcrumbs Parmesan or pecorino, to serve Method

Set a frying pan over a medium heat with a good glug of oil and the butter. When hot, add the fennel along with a pinch of salt. Leave as long as you dare. Stir occasionally until the fennel is very soft and some bits are well browned. Remove with a slotted spoon to a plate lined with kitchen paper.

Wipe the pan out, add a little more oil, turn the heat up and fry the breadcrumbs until crispy. Remove to a plate lined with kitchen paper.

Meanwhile, set a small saucepan over a lowmedium heat and add a little oil. Fry the anchovies and garlic for two or three minutes, or until the anchovies have melted and the garlic is beginning to turn golden.

Add the cream, the juice of a lemon and plenty of black pepper. Bring to a simmer. Taste and add more salt if you think it needs it – this will depend on how salty your anchovies are.

Meanwhile, set a large pan of salted water on to boil. Cook the pasta according to the packaging instructions, reserving a little cooking water when you strain it.

Toss the pasta and reserved water through the lemony cream. Pile into warmed bowls and top with the caramelised fennel, chopped lemon and breadcrumbs.