DAILY DINNERS

First make the béchamel sauce. Melt the butter in a medium saucepan over a medium heat until foaming. Add the flour and cook for 1-2 mins or until pale golden, stirring continuously.

Start adding the milk a little at a time, whisking constantly and waiting for it to be incorporated before adding more. Bring to the boil then reduce the heat and simmer gently for 5 -10 minutes, whisking occasionally, until thickened and smooth. Add the nutmeg and paprika and season with salt & pepper. Remove from the heat and set aside to cool slightly.

Cook the pennette in a large pan of boiling, salted water until al dente.  Drain thoroughly and tip it into a large bowl. Add the smoked salmon, peas and chives, and half of the fontina and the béchamel. Stir to combine. Preheat the grill to medium.

Grease a  baking dish, 25 cm diameter. Tip the pasta mixture, cover with the remaining béchamel and scatter over the remaining fontina.

Place the dish under the grill and cook for 5 mins or until golden. Leave to rest for about 5 mins, then serve.