Tomato & Fennel Sauce
A spin on a classic tomato marinara sauce, with a punch of fennel and an extra hit of veg for your five-a-day (or ten if you ask us!).
Heat the olive oil in a deep saucepan and add the onion, carrot and fennel. Fry for 4-5 minutes until softened then add the garlic, chilli, and fennel seeds.
Cook for 5 minutes more until tender before tipping in the chopped tomatoes, honey and seasoning.
Simmer for at least 25 minutes until thick, juicy and the veg is soft. Use a handheld blender or food processor to roughly blitz the sauce.
Add a little stock or water if the sauce is too thick. Serve over our pork and chilli meatballs and courgetti or pasta.