For the crayfish, bring 4 litres/7 pints water to the boil. Add the stout, salt, sugar, dill crowns and anise seeds. Add all the crayfish, bring back to the boil and boil for between 8-10 minutes.

Using the very freshest of ingredients, this crayfish spaghetti served with the salty, sharp flavour of parmesan, makes for a sophisticated yet super simple dish. If crayfish isn’t available ...