Yorkshire Pasta Seafood & Cheese Bake

Method

1. Preheat your oven to 200C / 180C Fan / Gas Mark 6.
2. Cook the pasta: in a pan of boiling water, cook the Yorkshire Pasta Tortiglioni until it’s a firm ‘al dente’ texture. 
3. Steam the cod fillet: place the cod on a microwaveable plate and cover loosely with plastic wrap, then microwave on high for 3-5 minutes. Once cooked it should flake easily and lose any translucency. Flake into large pieces and set aside.
4. Fry the king prawns: heat 2 tbsps of Yorkshire Rapeseed Oil’s Garlic Oil in a frying pan over a high heat and then fry the prawns for 2 minutes, along with a little seasoning. Once cooked, set the prawns aside and keep the juices from cooking.
5. Make the cheese sauce: pour the cooking juices from the prawns into a saucepan with 3 tbsps of Garlic Oil. Heat gently on a medium hob. Add the plain flour and stir continuously until a paste forms then cook for 1-2 minutes. Gradually add the milk, and whisk in between each addition until the sauce is thickened. Remove from the heat. Stir the cheese into the sauce and then season to taste.
6. Make the breadcrumbs: roughly tear the bread and blitz for a few seconds in a food processor. Add the dill, a good drizzle of Yorkshire Rapeseed Oil, a little salt and pepper and then blitz again until you have rough breadcrumbs.
7. Mix together: pour the cheese sauce over the cooked pasta and add the cooked fish, flaked Staal Smokehouse Oak Roast Salmon and prawns. Mix gently until everything is combined.
8. Assemble the dish: spread evenly into a large dish, sprinkle with the breadcrumbs and bake in the oven for 25 minutes or until the topping is lightly browned and crisp.

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