Dry roast fennel seeds until fragrant. Grind down in a mortar and pestle. Set aside.

Use a vegetable peeler to peel the courgette lengthways into thin ribbons. Heat a frying pan with a little oil and fry courgettes a few minutes until soft. Season with salt, remove from pan and set aside.

Bring a  pan of salted water to the boil, add the risoni and cook according to the packet instructions.

Remove skin from sausages and break meat into small chunks. Add to the frying pan and fry until cooked through. Remove from pan and set aside.

Add rosemary, fennel, crushed garlic and chilli flakes to sausage meat. Fry a for one minute, then pour in white wine. Let the wine bubble away until reduced by half.

Next add chicken stock, bring to the boil then simmer until liquid is reduced by half.

To finish the sauce, add capers, creme fraiche, lemon rind, lemon juice courgette ribbons and risioni. Combine well and cook for 1 - 2 minutes. Taste and season with salt and pepper as needed.

Serve!