Method

1. Halve the red peppers and remove stalks, place skin up under a hot grill until the skin is charred. Put in a freezer bag for 20 minutes - this makes it easier to peel off the skin - remove the skin, scrape off the seeds, and slice.
2. Heat the olive oil and add the garlic, gently cook til golden brown, take care not to burn.
3. Add the finely sliced fennel and coat with oil, add 3 tbsps of water, put lid on pan and allow to gently steam for 20 minutes.
4. Cook the Marshalls Penne Pasta according to pack instructions.
5. Add the prawns, cream and sliced red peppers to the cooked fennel.
6. Toss drained pasta with sauce and serve with a peeled drawn sitting proudly on top.