Drizzle over the last teaspoon and a half of oil, and serve warm.

Mix the remaining herbs and spring onion with the last teaspoon of olive oil.

In a small bowl, combine the herbs, rocket, crushed garlic and the last teaspoon of lemon zest, then stir into the pasta.

While the dough is proving, mix the remaining 90g sugar with the last teaspoon of fennel seeds and the rest of the vanilla seeds.