Quick prawn, fennel & tomato ragout

• olive oil↗1 tbsp tbsp
• red onion↗1

  chopped

• large fennel bulb↗1

  quartered, sliced and leafy tops reserved

• cherry tomatoes↗395g/14oz can g
• large cooked, peeled prawns200g g
• black or green oliveshandful

  handful

Step-by-step instructions

1. 1

   Heat the oil in a large pan. Add the onion and fennel and cook for 5 mins, stirring every so often. Add the tomatoes and seasoning, then bring to the boil. Cover and cook on a low heat for 10 mins until the fennel is tender, then stir in the prawns and warm through. Serve scattered with olives and the reserved fennel tops, roughly chopped.