The aniseed flavour that underscores this fabulously-easy baked squid and orzo pasta dish is gentle enough not to frighten away any but hardcore fennelphobes and, even then, I have surprised those who profess aniseed-antagonism with just how well it goes down. And it’s joyously simple to make, too: all it takes is a little desultory chopping and stirring, and then it cooks itself in the oven, until the squid is so tender that the lightest touch of a spoon cuts through it. For US cup measures, use the toggle at the top of the ingredients list.
