On cold winter days there is nothing like a warming cozy pasta dish. This salmon and broccoli pasta bake hits the mark. If you add a few tomatoes on top you even get two of your five a day, plus the fish is good for you too.

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Breakfast
Toast and Jam or Porridge

Lunch
Chicken Salad Sandwich

Dinner
Salmon and Broccoli Pasta Bake

Snack
Flapjack

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RECIPE
Salmon Broccoli Pasta Bake

Serves 6

Ingredients

2/3 of the salmon chopped in to 1 inch pieces
Half the broccoli head chopped in to 1 inch pieces and blanched
for a couple of minutes in boiling water.
A few tomatoes slices for the top

For the white sauce

50g unsalted butter
50g plain flour
500 ml milk
75g Cheddar cheese grated

Method

Preheat the oven to 180°C or Gas Mark 4

Put the butter into the a pan and heat up on medium. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Mix in half the cheese and Season with salt and pepper.

Meanwhile put a large pan of water on and cook the pasta as per the packet instructions. We cooked the whole packet and saved back 1/4 of the cooked pasta for lunches later in the week.

In a shallow lasagna type dish lay out the fish and broccoli and pour 1/4 of the white sauce over and give it a good stir.

Pour the drained pasta into the white cheesy sauce and mix, then lay this on top of the fish and broccoli. Scatter over the remaining cheese and sliced tomatoes.

Cook in the oven for about 30 minutes or until heated right through. And crunchy on top.

We sometimes add quartered boiled eggs to the fish and broccoli too.