Seafood gains a wonderful new dimension when served with a buttery sauce brightened with a dash of Pernod. The aniseed flavour of the sauce is enhanced with the infusion of star anise.
To make the Pernod sauce, place 125ml (4fl oz) water in a small pan with the star anise and bring to the boil. Reduce the heat to low and simmer for 10 minutes, or until reduced to a