Salmon Mornay Bake - cooking recipe

Ingredients

300 g pasta (small spiral)
200 g broccoli (cut into small florets)
1/2 cup peas (frozen)
1/2 cup corn kernel (frozen)
2 tablespoons butter
2 tablespoons plain flour
2 cups milk (I use low fat warmed)
1 cup cheddar cheese (grated)
400 g canned salmon (red or pink)
1 1/2 cups fresh breadcrumbs (soft)
1 teaspoon lemon zest (finely grated)
1/4 cup chives (finely chopped)

Preparation

Cook pasta as per manufacturers directions until tender but firm to the bite adding broccoli and peas and corn in the last 2 minutes.
Drain and return to pan.
While pasta is cooking melt butter in a large saucepan over moderate heat and add the flour and cook for a minute or two.
Add warmed milk and using a balloon whisk, whisk well to remove any lumps, bringing to the boil and then reduce the heat and simmer uncovered for 5 minutes or until sauce thickens stirring all the time.
Add the cheese and stir till melted and then add salt and pepper to taste and then add the flaked salmon.
Add the cheese salmon sauce to the pasta, broccoli, peas and corn mix and gently stir to combine.
Spoon mix into a 2 litre (8 cup) capacity oven proof dish.
Preheat oven-grill (broiler) to high.
Combine the breadcrumbs, zest and chives and sprinkle over the pasta.
Cook under grill (broiler) for 3 to 4 minutes or until goden brown.
Serve at once.