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Serves: 6

The sun has got his hat on at last... Time to banish those comforting casseroles, roasts and puds and get cooking some lighter spring-like dishes. We're going to start with this midweek winner.


  • 1 head of fennel, trimmed
  • 25g butter
  • 1 tsp fennel seeds
  • 3 tbsp Pernod (optional)
  • 450g gigli or similar dried pasta
  • 1 x 300ml pot crème fraîche
  • 3 x 225g bags frozen raw peeled king prawns, defrosted
  • 1 x 75g bag baby-leaf watercress
  • 2 tbsp chopped dill


  1. Finely chop the fennel. Melt the butter in a frying pan. Add the fennel and seeds; soften, covered, for 6-8 minutes.
  2. Heat a pan of water for the pasta. Add the Pernod, if using, to the fennel, and bubble, uncovered, for 1 minute. Cook the pasta according to pack instructions.
  3. Add the crème fraîche and prawns to the fennel and stir over the heat for 3-4 minutes; season.
  4. Roughly chop the watercress; toss with the hot, drained pasta, sauce and dill.


Keep herbs fresh in the fridge by wrapping them in damp kitchen paper.


About the author

Sarah Randell
Sarah has written more than 1000 recipes for the magazine as our Food Director