2. For the cheese sauce, melt the butter in a pan, then add the flour, stirring to cook it out. Then add the spring onions and milk, slowly bring to the boil, whisking all the time until it thickens. Simmer for a few minutes and remove from the heat.

3. Then add the Cheddar and half the Parmesan until melted, followed by the mustard. Season to taste.

4. Next stir in handfuls of spinach so it wilts in the sauce.

5. Mix the cooked pasta with the sauce. Tip it into a 20cm/8in-square ovenproof dish, scatter over the tomatoes and remaining Parmesan and bake for 25-30 minutes until golden.

6. Serve with salad.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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