Ainsley Harriott served up a tasty casarecce pasta Maltese sausage and fennel on Ainsley’s Taste of Malta.

The ingredients are: 400g Maltese sausages or good quality coarse pork sausages (Lincolnshire work well), skinned, roughly chopped, 1 tbsp olive oil, plus a drizzle, 1 onion, finely chopped, 1 small bulb of fennel with fronds, chopped, fronds reserved for garnish, 2 cloves garlic, grated or minced, 1 tsp fennel seeds, lightly crushed, 1 tsp finely chopped fresh rosemary leaves, ¼ – ½ tsp dried chilli flakes, 125ml dry white wine, 175ml hot chicken stock, 400g casarecce, penne or similar short pasta, 45g sun-dried or sun-blushed tomatoes in oil, drained, patted dry, chopped, 175ml double cream, sea salt and freshly ground black pepper.

Pecorino or Parmesan cheese, grated, to serve.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.