Zest the lemon and lightly crush your fennel seeds with the back of a knife or with a pestle and mortar. Slice the chives for your garnish and set aside. Then finely dice your shallots, grate the garlic and parmesan for the pasta sauce ready to throw in later.

Heat the olive oil in a wide frying pan over a medium-high heat. Add the pork mince and fry for 10 mins, until deeply browned and crispy at the edges, breaking it up as it cooks. Stir through the crushed fennel seeds, chilli flakes, oregano, lemon zest and a generous pinch of salt and pepper. Cook for another minute until fragrant, then remove from the pan and set aside.

Meanwhile, bring a large pan of salted water to the boil and cook the fusilli until al dente. Reserve a good splash of pasta water before draining.

Returning to the frying pan you used for the mince, add the olive oil to start the sauce. Chuck in the shallots with a pinch of salt and cook for 5 mins, until soft and translucent, then add the garlic and cook gently for another 30 seconds. Stir in the tomato purée and cook it out until it darkens and turns glossy. Deglaze with the vodka and let it bubble for a minute.

Lower the heat and stir through the crème fraîche with a splash of reserved pasta water to create a silky sauce. Remove from the heat and mix in the parmesan until melted and smooth. Add the pasta and spinach, tossing until the spinach wilts and the sauce coats every piece. Loosen with extra pasta water if needed.

Spoon into bowls and top generously with the crispy fennel pork. Finish with chopped chives, extra parmesan and plenty of black pepper.