Fennel and Olive Fettuccini

Toss the red pepper strips in 1 tbsp of oil and lay on a baking tray. Cook in the oven for 15 mins or until lightly charred on the outside.

Pick the delicate leaves (technically they’re called fronds!) from the fennel and keep. Chop the root from the base and discard. Very thinly slice the fennel widthways. Tip: Ideally use a mandolin if you have one as you want it to be almost translucently thin.

Heat 1 tbsp of olive oil in a pan on medium heat and add the garlic, chilli and fennel seeds. Cook until the garlic just starts to change colour then add the sliced fennel. Cook for around 6 mins until the fennel is soft. Tip: Don’t brown off the fennel - turn down the heat and add 1 tbsp of water if it’s too hot.

Add the black olives to the pan. Season with 1⁄4 tsp of salt and a few good grinds of black pepper.

Add the tinned tomatoes. Refill the can by a fifth, swill it around and add to the sauce. Tip: You can add 1⁄4 tsp of sugar at this point to lift the flavour even more. Turn the heat to low and bubble away gently until you have a thick sauce.

Boil a pot of water for your pasta. Add 1⁄4 tsp of salt and when it’s rapidly boiling add the pasta (more or less according to hunger). Cook the pasta for 5 mins until ‘al dente’. Tip: ‘Al dente’ simply means it’s cooked but still has a bit of firmness in the middle.