1. Poach the marron in boiling water for 1 minute. Remove tails from heads and using scissors, cut out the tail meat and reserve.
  2. Place marron heads and tail shells into the oven and cook until roasted and the colour has changed to red.
  3. Heat the sunflower oil in a saucepan then add half the onion, fennel and celery and fry gently. Add the marron heads and fry for a few minutes, then add the Pernod and cook until reduced by half. Add 1L of fish stock, the tomato passata and a pinch of saffron. Bring to the boil then simmer for 20 minutes.
  4. Cook the pasta following the instructions on the packet.
  5. Strain the marron broth through a colander – use a ladle to press the shells down to extract the most flavour possible - then strain again through a fine sieve.
  6. Heat the broth to a simmer and add the marron tail meat, cooked risoni, tomatoes and the remaining onion, fennel and celery.
  7. Once the marron is cooked add the chopped dill, lemon juice and zest.
  8. Serve garnished with dill sprigs

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