Serves 3-4

• 8 balls dried tagliatelle
• 400g broccoli, in small florets
• 2 tbsp butter
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 300g cooked ham, chopped
• 250g pack of soft cheese
• 200 ml milk
• 1 tbsp mustard
• 150g grated, mature cheddar
• 2 tbsp fresh parsley, chopped

1. Cook the tagliatelle and broccoli together in a large pan of boiling water until tender. Drain and set aside.
2. Heat oven to 200C.
3. Melt butter in a large saucepan over medium heat. Add the onions, garlic and ham and cook for 3 minutes, stirring occasionally.
4. When onion is softer, stir in the soft cheese, milk and mustard and season with salt and pepper. Add to the pasta and broccoli.
5. Add half the cheese and parsley and mix well together. Pour into an oven proof dish.
6. Top with the rest of the cheese and parsley and bake in the oven for 20 minutes until the top is golden.

For a healthier version, use light soft cheese, less cheddar and semi skimmed milk.

This can easily become a vegetarian dish by omitting the ham and adding another vegetable like cauliflower or sweet potato.