Mince the garlic, lightly crush the fennel seeds in a pestle and mortar and finely chop the fresh oregano.

Grate the tomatoes and discard the skin.

Heat butter and a drizzle of olive oil in a large/deep non-stick frying pan over a medium heat. Add in the garlic, crushed fennel seeds, fresh oregano and chili flakes to fry for 1 min.

Then stir in the tomato purée, freshly grated tomatoes and paprika, season with salt and cook for 4 mins.

Meanwhile, warm up your veg stock in a saucepan.

Add the dried pasta to the tomato pan along with the stock and sugar. Simmer for around 20 min stirring occasionally to stop the pasta from sticking.

Thickly slice, toast and butter your bread just before serving.

Pile the hoops on top of your toast and grate over your favourite cheese.