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!
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