King Prawns With Pernod Tarragon and Feta recipes

Ingredients

• 16 tiger or king prawns (about 21 ounces), shells removed and deveined, heads and tails left on
• 1 tablespoon thyme leaves
• 1 large clove garlic, crushed
• Finely grated zest of 1 large lemon
• 1/2 cup olive oil
• 4 1/4 ounces feta, broken into 1/2-inch chunks
• 1/2 teaspoon dried chili flakes
• 1 teaspoon dried oregano
• 4 baby fennel bulbs or 1 large bulb, trimmed and cut lengthwise into 1/5-inch slices
• 3/4 cup pernod
• 2/3 cup vegetable stock
• 5 tablespoons unsalted butter
• 3/4 ounce tarragon, coarsely chopped
• 1/2 teaspoon sumac, to serve

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