By Bernie and Mike Bell

• ¼  pkt of pasta shapes
• 1 oz. butter (or marge)
• 1 oz. plain flour
• ½ pint milk
• ½ tsp mustard
• 2 oz. cheese ( grated)
• Salt & Pepper
• Tin of tuna ( drained)
• Small can of apricots, drained – or a handful of dried apricots pre-soaked in boiling water and drained – and chopped up.

Heat oven to 200° C

In a bowl mix tuna, apricots, salt & pepper and place in a greased oven dish. Cook pasta, drain and add to dish.   Melt butter in a small saucepan and add flour, milk, mustard, cheese and seasoning, stirring gently and constantly.  Pour over contents of the dish. 

Cook in oven for 20-30 minutes until golden.

It’s good with a green veg – maybe broccoli.

It tickles me that the cheese we used is from Worthy Farm (via Kirkwall Co-op) – home of the Glastonbury Festival. 

It’s nice cheese, too, and good to know that they’re keeping up the farming – not putting all their eggs in one basket!