Cavatelli with sardines, tomatoes and fennel

Begin by halving the tomatoes, finely slicing the garlic, chilli and fennel bulb, reserving the fronds if it has any.

Boil the pasta according to the pack instructions.

Gently fry the garlic and chilli in a good glug of olive oil over a medium heat. Tip in the halved tomatoes and cook down for 4-5 minutes with a good pinch of salt.

Once the tomatoes have slightly broken down, add the fennel along with a pinch of sugar to encourage some caramelisation around the edges of the pan. Once things start to stick slightly, add the wine.

Once most of the wine has bubbled away, tip in the sardines, breaking them up into large chunks with the back of a spoon.

Drain the pasta and add to the pan along with some pasta water. Add the roughly chopped parsley, lemon zest and juice.

Taste for seasoning and serve up in bowls topped with a drizzle of olive oil, more lemon zest and the reserved fennel fronds, if you had them.