4 courgette flowers
1 fennel bulb, sliced
6 garlic cloves
lemon wedges, to serve
1 red onion, thinly sliced
4 sage leaves, fried
250g/9oz baby spinach
¼ butternut squash, peeled and thinly sliced into half moons
6 ripe san marzano tomatoes, left whole
150g/5½oz bucatini pasta
1 tsp baking powder
1 tbsp black peppercorns
salt and black pepper
100²µ/3½´Ç³ú cornflour
100²µ/3½´Ç³ú ‘00’ flour, plus extra for dusting
oil, for deep frying
4 tbsp olive oil
2 tbsp red wine vinegar
pinch salt
25g/1oz unsalted butter
30g/1oz Parmesan, grated, plus extra to serve
50²µ/1¾´Ç³ú Parmesan, grated
30g/1oz pecorino, grated
100²µ/3½´Ç³ú ricotta
8 raw king prawns, heads removed, shells removed, de-veined
330ml bottle lager