This recipe is adapted from Sabrina Gayour’s recipe in her book Sirocco. Her recipe is for just the fennel. We have adapted it to make a main dish. The fennel can be cooked ahead on the BBQ, while it’s flaming and leftovers are fabulous cold for the next day’s lunch.

In the summer we get Organic fennel from Living Larder. Not everyone can find a use for it, but it is so flavoursome and good for you, it’s worth giving it some thought.

It has number health benefits particularly that it is an antioxidant and is high in essential fatty acids and magnesium. It can aid heart health, gut health, blood pressure, immunity, cancer, metabolism, weight management and satiety, increase iron absorption, menopause and skin.

Ingredients for Fennel, Saffron & Orange Fusilli

1 large or 2 smaller fennel bulb, cut into quarters
2 tbsp icing sugar
Olive oil, if you are frying
For the Sauce
1 heaped teaspoon of toasted coriander seeds, lightly crushed with a pestle and mortar
50g Briddlesford butter
1 clove garlic, sliced
Sachet of saffron powder
Finely grated zest and juice of 1 orange
2 tbsp flat leaf parsley, roughly chop
Salt and pepper, or Salt, pepper and garlic grinder
400g fusilli pasta
Parmesan gratings

Method

1. Heat a large frying pan over a medium heat and drizzle in some olive oil.
2. Dip the cut fennel pieces into the icing sugar.
3. Gently cook the fennel pieces, turning when nicely coloured. Alternatively, this can be done on the BBQ.
4. Meanwhile, in a saucepan put the garlic and coriander seeds in with the Briddlesford Butter and let them sizzle. Add the orange zest and juice and the saffron, then heat until the saffron blends.
5. Cook the fusilli as per the pack instructions, drain and retain a little of the cooking liquid. Pop the pasta back into the pan.
6. Pour the orange and saffron sauce into the pasta, sprinkle in the parsley and a good grind of salt and pepper and give it a good turning over with a nice big spoon.
7. Dish out into big pasta bowls and serve sprinkled with the parmesan cheese and chilli oil if you like. See below.

Adapt it

Add some leftover garlicky spinach, toasted pine nuts, a little red chilli or easier still chilli oil.