Italian broccoli & salmon bake

Ingredients

• 125g penne
• 150g broccoli florets
• 15g butter
• 15g plain flour
• 500ml milk
• 50g mascarpone
• 4 sundried tomatoes (thickly sliced)
• 1 tbsp capers (rinsed)
• 4 anchovy fillets (halved)
• 5 large fresh basil leaves (roughly torn)
• 2 salmon fillets (halved widthways)
• 25g mature cheddar (finely grated)

Method

Pre-heat the oven to 170C.

Cook the pasta and steam the broccoli florets and, as they are cooking, make a white sauce, adding the tomatoes, capers, anchovies, basil and mascarpone to it, off the heat, when it's done. Season well and stir in the pasta and broccoli. Place the salmon fillets on the bottom of a dish/tin and pour over the mixture. Scatter with grated cheese and cook for up to 30 minutes until bubbling and pale golden.