Scampi provençal

Heat the oil in a large non-stick frying pan with a tight-fitting lid. Add the onion, fennel and garlic and cook over a moderate heat, stirring occasionally, for 5 minutes or until softened but not browned. Add the tomatoes with their juice, the stock, fennel seeds, and orange zest and juice, and season with salt and pepper to taste. Bring to the boil, stirring, then reduce the heat to low and half cover the pan. Simmer for 12 minutes.

Meanwhile, crumble the saffron threads into a saucepan of boiling water. Add the rice and boil for 10–12 minutes, or according to the packet instructions.

Bring the tomato sauce back to the boil. Place the scampi on top of the sauce, cover the pan tightly and cook over a low heat for 3–4 minutes or until the scampi are cooked through and opaque. Do not boil the mixture or the scampi may toughen.

Drain the rice and divide among serving bowls. Spoon in the scampi and tomato sauce. Sprinkle with basil and serve at once.