Recipe of the month

Method

1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside.
3. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn and peas. Stir the cooked pasta into the sauce.
4. Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce spread around evenly. Sprinkle over the remaining grated cheese.
5. Bake for 15–20 minutes, or until the sauce is bubbling and the top is golden-brown.
6. Cut one broccoli head into medium sized florets. A floret should look like a tiny tree. Put the florets into a colander and rinse under a cold. Then, gently tip into a pan of boiling water. Turn the heat down to a simmer, cover the pan with a lid and cook for 5–7 minutes