Broccoli & salmon pasta bake

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• Penne250 g
• BroccoliCut into large florets300 g
• Butter25 g
• Plain flour25 g
• Milk600 ml
• Mascarpone100 g
• Sun-dried tomatoes in oilDrained, thickly sliced8
• Small capers (optional)Rinsed2 tbsp
• Anchovy fillets (optional)Halved8
• Basil leavesRoughly torn10
• Salmon filletsSkinless4
• Mature CheddarGrated50 g

1. 1

   Heat the oven to 190°C (170°C fan) and find an ovenproof dish about 20 x 30 cm and 5 cm deep. Meanwhile, bring a large pan of water to a rolling boil, add plenty of salt and cook the penne for 6 mins. Add the broccoli, wait for the water to bubble again and cook for 4 mins more, until just tender with a little bite. Drain well.

2. 2

   While the pasta cooks, whisk the butter, flour and milk together in a large pan as it heats, until the sauce thickens and turns smooth. Off the heat, mix in the sun-dried tomatoes, mascarpone, basil and, if you are using them, the capers and anchovies. Fold in the drained pasta and broccoli, then add salt and pepper generously.

3. 3

   Cut the salmon fillets in half widthways (there is a natural division on each one) and arrange the pieces in one layer across the bottom of the dish. Spoon the broccoli and pasta mixture over the top and scatter with the grated Cheddar. The dish can be chilled for up to 4 hrs ahead of baking.

4. 4

   Bake for 30 mins, until the topping is starting to bubble at the edges and has turned pale golden. Take care that it doesn't brown too far, or the salmon will overcook.