Farfalle with pork, fennel and greens

Instructions

1. Begin by placing a pan on the heat with some plain oil. Heat a separate pot with boiling water.
2. Add the pork mince to the pan, break it up with a wooden spoon into small chunks and begin to brown the meat, turning with the spoon.
3. Add the bacon lardons and get them colouring.
4. Reduce the heat at this point and add the fennel, garlic, chilli flakes, anchovy, rosemary and fennel seeds. Add a touch more oil if you have to (or you could use a little anchovy oil, if desired). Cook it all off for 3 minutes until it starts to stick to the base of the pan.
5. Meanwhile, in a separate pot, season the boiling water heavily and add the pasta. Cook until just soft (about 8-10 minutes).
6. Now increase the heat for the pan with the meat mixture and deglaze the pan with the white wine. Allow to reduce by half before your chicken stock and butter. Cook out over a high heat until a loose sauce consistency is achieved.
7. Adjust the seasoning with lemon juice, pepper and salt.
8. Use a slotted spoon to add the pasta to the sauce, along with the spring greens, and cook them in the sauce for a minute or so. (Note: if the spring greens are larger, add to the pasta pot for a minute or so before, and transfer to the sauce along with the drained pasta). Toss to mix. Add the grated parmesan, parsley and dill (reserving a little herb to garnish) and stir in. Serve in warm bowls, garnished with extra herbs and grated parmesan.