Heat two tablespoons of olive oil in a large sautée pan over medium heat. Add the onion and cook for 8–10 minutes until soft and golden.

Stir in the garlic, fennel seeds, paprika and chilli flakes. Cook for 1-2 minutes until fragrant and the seeds are sizzling.

Add the chopped tomatoes with a pinch of salt. Bring to a boil, then lower to a gentle simmer and cook for 7-8 minutes until the sauce has thickened slightly. Taste and season, adding a pinch of sugar or honey if the tomatoes are a little sharp.

Add the beans with their bean stock. Give everything a stir and simmer over a low heat to warm the beans through, until they look creamy and glossy, resembling a similar consistency to a risotto - about 5 minutes. Add a splash of water or stock if it gets a little thick.

Stir through the prawns and basil and cook for 1-2 minutes (cooked prawns will need less time), until they are pink and fully warmed through. Season to taste.

Spoon into bowls, crumble over the feta and scatter with fresh dill/basil and a drizzle of olive oil. Serve with crusty bread.