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Natoora Large FennelEach
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£3.75 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Finely slice the fennel bulb lengthways and put in a large frying or sauté pan along with the oil, shallot, garlic, chorizo crumb and a pinch of salt. Set over a medium-high heat, cover with a lid and cook for 8 minutes, stirring regularly until tender. Uncover and cook for another 5 minutes until nicely caramelised and turning golden.
Meanwhile, cook the spaghetti in a large pan of boiling salted water for 1 minute less than the pack instructions. Scoop out a mugful of the cooking water, then drain.
Add the lemon zest and juice to the pan with the fennel and chorizo, then tip in the prawns, cooked spaghetti and a glug of cooking water. Toss over the heat until combined and glossy, and the chorizo and prawns are piping hot throughout. Divide between plates and scatter with the fennel fronds to serve.
Ready-to-eat prawns make all kinds of dishes a doddle. Stir through pasta until piping hot, enjoy in a sandwich or toss through your favourite salad.
Typical values per serving when made using specific products in recipe
Energy | 2,459kJ/ 585kcals |
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Fat | 20g |
Saturated Fat | 5.4g |
Carbohydrates | 62g |
Sugars | 3.7g |
Fibre | 5.9g |
Protein | 35g |
Salt | 2.4g |
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