King prawn, fennel & butter bean stew

1 Heat 1 tbsp oil in a frying or sauté pan over a medium-high heat, then add the fennel. Fry, stirring often, for 6-7 minutes until the fennel is softening and a little golden. Add the garlic and cook, stirring, for 2 minutes more.

Stir in the stock, tomatoes and butter beans, bring to a simmer and cook for 15 minutes, stirring occasionally.

Add the prawns, then simmer for 3-4 minutes more until they are cooked through, pink and opaque. Season to taste.

Divide the stew between bowls and scatter over the lemon zest. Finish with some black pepper and the fennel fronds, chilli flakes (if using), and a drizzle of olive oil.