parsley or chervil sprigs, to garnish
1 fennel bulb, trimmed, roughly chopped
4 garlic cloves
2 garlic cloves
freshly squeezed lemon juice, to taste
1 onion, peeled, roughly chopped
2 banana shallots, peeled, roughly chopped
400g/14oz canned chopped tomatoes
500g/1lb 2oz passata
salt and freshly ground black pepper
1 tbsp caster sugar
large pinch cayenne pepper
2 tbsp dried mixed herbs
4 tbsp olive oil
splash olive oil
75ml/3fl oz extra virgin olive oil
2 tbsp sun-dried tomato purée
3 tbsp tomato purée
75ml/3fl oz vegetable oil
1.5 litres/2½pints chicken or vegetable stock
splash of white wine vinegar
250ml/9fl oz double cream
6-8 bantam eggs (available from farm shops)
2 free-range egg yolks
75g/3oz ²µ°ù³Ü²âè°ù±ð, grated
1 small dressed crab (optional)
300²µ/10½´Ç³ú prawn shells and heads
1 small unbaked ciabatta, cut into 6-8 thin slices