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December 2015

Brussel sprout salmon pasta bake - recipe of the month

A great way to use up any vegetables in the bottom drawer of your refrigerator this festive season. 

You will need:

Handful of brussel sprouts -5-8 sprouts

1-2 red/purple/white onions

1 leek

2-3 cloves of garlic

1 teaspoon mustard to enhance the flavour (optional)

Oil (any)

Butter 25g


Pasta - dry - any shape

Cheese approx 85g (any strong type you may have been given in a hamper)

Skimmed milk 1 pint

Plain flour 25g

Dried parsley 1 teaspoon

Curry powder 1 teaspoon


Cook pasta until al dente

Wash all vegetables and finely shred them all

Place them in a pan with 1 dessert spoon of oil and sweat them until soft. Add in the parsley and curry powder. This adds iron to the dish.

Make a cheese sauce with the cheese (70g) butter, plain flour and milk. Add cheese to your desired taste. The stronger the cheese the less you will need to use. 

Bake the salmon in the oven and then cut up to inch size portions.

Mix the pasta with the vegetables, add 3/4 of the cheese sauce and all of the salmon.

Mix well and place in a baking tray. Spread the remaining cheese sauce on the top of the pasta mix. Grate some cheese on top.

Place in an oven for approximately 40 minutes at 170c or until brown and bubbling. 

Serve with a salad and a wedge of lemon.



I used some left over fresh salmon. I have previously used a packet of smoked salmon. You could also use canned salmon or tuna. Instead of fish, you could add remaining turkey or a can of chickpeas. 

This recipe is great for using up any leftover vegetables. Use any vegetable, but I find any vegetable from the brassica family goes well with salmon. 

Washing up tip, I usually line my baking trays with grease proof paper. It's easy to remove the food from the tray and saves on the kinetic energy! My level 3 food safety students should know all about that!