Tasty dish that’s quick and easy to make.

Serves 4

2 tsp fennel seeds, slightly crushed
150g spicy chorizo
2 sprigs of fresh rosemary, finely chopped
2 garlic cloves
1 red chilli
olive oil
2 x 400g tins of chopped tomatoes
150ml of cabernet sauvignon or chicken stock
1 tbsp harissa paste
2 tsp dried oregano
300g linguine pasta
225g peeled prawns (raw or cooked)
salt and freshly ground black pepper

1. Put a large sauté pan on a medium heat. Add the fennel seeds and cook for a minute or two, until they start to release their lovely smell.
2. Cut the chorizo into chunks. Peel and finely chop the garlic and deseed and finely chop the chilli. Add everything to the fennel with a little drizzle of oil and cook for 1–2 minutes, stirring.
3. Add the tomatoes, wine (or stock), harissa paste and oregano. Increase the heat and leave it to bubble away for about 15 minutes so the sauce can become nice and thick and full of flavour.
4. Meanwhile, cook the linguine in a large pan according to the packet instructions.
5. Add the prawns to the sauce for the last 4–5 minutes of cooking time. If using already cooked prawns, they will take a little less time as you are simply warming them through.
6. Drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper.
7. Finally, tip the sauce into the pasta, stir well, then divide among four plates and serve.