ele o ke

GRE IE T e e ◆ 500g macaroni, or

other tubular pasta ◆ 1 broccoli head,

prepared into florets ◆ 2tbsp butter ◆ 1½tbsp plain flour ◆ 500ml whole milk ◆ 100ml double cream ◆ 300g salmon fillet ◆ 5-6 sun-dried tomatoes, in oil, drained and roughly chopped ◆ 1-2tbsp baby capers, in

brine, drained ◆ 1 handful small basil

leaves, to garnish ◆ Salt ◆ Freshly ground black

pepper

1Preheat the oven to 190°C (170° fan) gas 5. Cook the macaroni in a large saucepan of salted, boiling water until just “al dente,” 7-8min. Add the broccoli to the pasta about 2min before it is ready.

2In the meantime, melt the butter in a large saucepan set over a medium heat. Whisk in the flour and cook the roux until blonde in colour, 1-2min. Gradually whisk in the milk until fully incorporated. Bring the sauce to a simmer and cook until slightly thickened, about 4-5min. Drain pasta and broccoli when ready. Whisk the cream into the sauce. Season to taste with salt and pepper. Arrange the cooked macaroni, broccoli, salmon and capers in a large rectangular baking dish. Pour over the white sauce. Bake for about 30min until golden on top and bubbling at the edges. Remove from the oven and let stand briefly before serving with a garnish of basil leaves on top.

34◆ 100ml dry red wine ◆ 200ml beef stock ◆ 2tbsp unsalted butter,

plus extra for greasing ◆ 2tbsp plain flour ◆ 500ml whole milk ◆ 1 pinch ground nutmeg ◆ 400g lasagne sheets ◆ 100g Parmesan, grated ◆ Salt ◆ Freshly ground black

pepper

12Heat the oil in a large casserole dish set over a medium heat. Add the onion, celery, and a generous pinch of salt, sweating until softened, about 6-8min Add the garlic and cook for a further 2min. Increase the heat and add the mince, browning well all over. Once browned, stir in the chopped tomatoes, red wine, and stock. Increase the heat and bring to a rapid simmer. Once simmering, reduce to a low heat and cook for 1hr; stir from time to time. When ready, season and set aside. Melt the butter in a saucepan set over a moderate and then whisk in the flour to make a roux, cooking until golden, about 1-2min. Whisk