Fennel and Chilli Pasta

Wash and trim the fennel and slice thinly lengthwise. Peel and halve the onion and cut into thin rings. Trim the chillies, remove the inner ribs and the seeds (if you wish) and cut into thin rings. Heat the oil in a frying pan and sweat the onion with the fennel and chilli rings. Add the stock and simmer without a lid for 5 minutes. Meanwhile cook the pasta according to the package instructions until al dente. Squeeze one lemon and peel the other with a sharp knife, removing the white pith and skin. Cut down between the membranes to release the segments and cut the segments into small pieces. Add the lemon juice and lemon pieces to the fennel and simmer for a further 3-5 minutes. Season to taste with salt and pepper.