Pork & Fennel Fettuccine

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, for 2-3 minutes or until golden. Add 1/3 of the garlic and cook for 1 minute or until fragrant. Transfer to a small bowl. Season with salt and pepper and stir through the parsley.

Add the fettuccine to the saucepan of boiling water and cook for 8 minutes, or until ‘al dente’. Drain, reserving some cooking water (1/4 cup for 2 people / 1/2 cup for 4 people).

While the pasta is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the celery, courgette and carrot and cook for 3-4 minutes or until softened. Add the pork mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Push everything to one side of the pan and heat the olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) in the empty space. Add the fennel seeds (see ingredients list), remaining garlic and a pinch of chilli flakes (if using) to the hot oil. Cook for 1-2 minutes or until fragrant. TIP: Fennel is strong, use less if you're not a fan! Frying the spice separately helps bring out its flavour.

Add the crushed & sieved tomatoes to the frying pan and stir to combine the flavoured oil, pork and veggies. Add the salt, brown sugar and reserved cooking water and simmer for 2 minutes. Reduce the heat to low and stir through the pure cream (1/4 cup for 2 people / 1/2 cup for 4 people). Add the cooked fettuccine and toss to combine in the sauce. Season to taste with salt and pepper. TIP: Add a dash more water if the sauce looks dry.