To serve 4

2 tbsp olive oil

Approx 300g Dunkeld smoked salmon trimmings

150-175 g chestnut or button mushrooms, sliced

4 tbsp sun-dried tomato paste

Approx 80g soft cheese with garlic & herbs (such as Boursin) or just use Philadelphia and add garlic & whatever herbs you fancy

284 ml carton single cream

Salt & pepper

150g penne or fusilli pasta

1 medium head broccoli, cut into fairly small florets

For the topping

Bunch of spring onions, trimmed & chopped

90g mature cheddar

45g flaked almonds

1 garlic clove, chopped

Cook the pasta according to the packet instructions.  4 minutes before the end of the cooking time add the broccoli to the pan, bring back to the boil and cook for the remaining 4 minutes. Drain well.

While the pasta is cooking heat the olive oil in a wide pan.

Add the mushrooms and stir fry for a minute or two then stir in the sun-dried tomato paste, soft cheese & cream. Bring to a gentle simmer, season to taste and cook gently until the cheese has melted.

Stir in the cooked pasta & broccoli along with the smoked salmon.

Pour it into a baking dish.

Mix all the topping ingredients together thoroughly and sprinkle over the salmon & pasta mixture.

Bake in a moderate oven (190ºC ordinary oven, 170ºC fan oven) for about 20 minutes until topping is crisp and golden.