Broccoli and Pasta Bake

• 250g penne pasta

• 300g broccoli florets

• 25g butter

• 25g plain flour

• 600ml milk

• 100g mascarpone

• 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced

• 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar

• 8 anchovy fillets halved

• 10 large fresh basil leaves roughly torn

• 4 fresh skinless salmon fillets

• 50g mature cheddar grated

1. Preheat the oven to 190C/gas 5/fan 170C.

2. Put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.

1. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.

2. Halve the salmon fillets widthways

then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)

1. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.