Cheesy broccoli pasta bake

In a small saucepan, add in milk, garlic and bay leaves and bring to the boil. Remove from the heat and leave aside. Cook the pasta until al dente, adding the broccoli at the last 2 minutes. Drain. Sieve the milk into a bowl and then in a pan heat the butter until it begins to foam, gently stir in the flour. Add the milk gradually, whisking continuously until the sauce is completely smooth.

Take off the heat and mix in nutmeg, mustard, parsley and two-thirds of the cheese and seasoning. Mix together with the pasta and broccoli and tip into a large ovenproof dish. Sprinkle with the rest of the cheese and place under the grill on high for 3-5 minutes until golden and bubbling.

This dish can be frozen for up to three months, just defrost in the fridge overnight, then cook at 180°C fan/gas 6 for between 30-40 mins until piping hot.