Lemony fennel and broccoli trofie

Set a large frying pan or sauté pan over a medium heat and add 1½ tbsp oil and the fennel. Add a pinch of salt and gently fry, stirring frequently, for 10 minutes until softened with no colour. Add the garlic, fennel seeds and chilli flakes; cook for another 3-5 minutes until fragrant.

Meanwhile, bring a large pan of salted water to the boil and cook the pasta, stirring frequently, for 12-15 minutes until al dente, adding the broccoli for the final 3 minutes. Scoop out a large mug of cooking water, then drain. Add the pasta to the fennel mixture with the lemon zest, juice and a generous glug of pasta water, tossing through until you have a glossy sauce. Grate over the pecorino and drizzle over the remaining ½ tbsp oil to serve. Top with black pepper and more chilli flakes, if liked.