• 3 punnets cherry tomatoes
• olive oil
• zest of 1 lemon
• 1 tsp fennel seeds
• 1 chilli, sliced
• 2 cloves of garlic, sliced
• salt and pepper


Combine ingredients in a bowl & toss to coat the tomatoes. Place on a lined tray in a hot oven and roast until starting to blister. Set aside.

• 600g Australian prawns, peeled
• 2 cloves garlic, crushed
• 1 tsp smoked paprika
• juice of ½ lemon
• salt and pepper


Combine ingredients & allow prawns to marinate for ½ hour.

• 2 small fennels, sliced
• zest of 1 lemon
• 1 tsp chilli flakes
• juice of ½ lemon
• salt and pepper


Combine ingredients & roast the fennel in a hot oven until tender.

• 400g good quality linguini boiled in salted water, strained reserving some of the cooking liquid.
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• ½ bunch parsley, chopped
• ½ bunch dill, chopped
• 1 lemon flesh, finely diced
• 40g butter
• juice of 1 lemon
• 1 chilli, sliced
• 3 garlic cloves, chopped

In a large pan melt the butter and add the chilli and garlic. Add the prawns & toss until cooked through. Add the linguini, the smoked paprika & tomato paste. Toss and add the fennel and roasted tomatoes. Season with salt and pepper, add the lemon and lemon juice to taste and add the chopped herbs. Serve immediately.

Posted on Categories : Coastal