Caramelised fennel & sardine fusilli

Toast the pine nuts in a large frying pan until golden, then tip into a bowl and set aside. Return the pan to a medium heat and add the oil. Add the fennel seeds and sizzle for 30 seconds, then add the fennel with a pinch of salt. Cook for 15 minutes, stirring regularly, until tender and caramelised.

Meanwhile, cook the fusilli in a pan of boiling, salted water, according to pack instructions, until al dente. Save a mugful of the cooking water before draining. Tip the pasta into the pan of fennel along with the sardines and lemon zest. Stir well, adding a glug of the pasta water to combine and coat. Mix in the lemon juice and pine nuts, then grind over plenty of black pepper. Serve scattered with the reserved fennel fronds.