Tuna pasta bake with sweetcorn and cheese

Preheat the oven to 180°C conventional (160°C fan). Bring a large pot of well-salted water to the boil and cook the pasta according to the package instructions, but drain it 1–2 minutes early — add the broccoli florets for the last 2–3 minutes so they cook alongside it. Drain the pasta and broccoli together and set aside.

Meanwhile, melt the butter in a large saucepan or deep frying pan over medium heat. Add the chopped onion and garlic and cook for 2–3 minutes until the onion turns translucent.

Stir in the flour and cook for about 1 minute. Slowly pour in the milk and cooking cream a little at a time, whisking constantly so no lumps form.

Bring to a gentle simmer and cook for 5–7 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon — if it's still thin after 7 minutes, keep simmering and whisking a little longer until it thickens properly. Take it off the heat.

Stir most of the grated cheese into the sauce (set about a quarter aside for the top) until melted. Season with the oregano, salt and pepper to taste.

Flake the drained tuna into chunks with a fork and gently fold it, the sweetcorn and the pasta-broccoli mixture into the sauce.

Transfer everything to a greased ovenproof dish and scatter the reserved cheese over the top.

Bake for 20–25 minutes, until golden and bubbling at the edges. Serve hot.