For the pasta bake:

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350g short gluten free pasta

40g / 3 tbsp butter

3 garlic cloves (finely minced)

4 tbsp (50g) rice or gluten free flour

4 cups (1 litre) milk

2 tsp vegetable or chicken stock powder

½ cup (50g) parmesan (finely shredded)

½ tsp each mustard powder, onion and garlic powder

415g / 15 oz canned salmon, preferably in oil and drained

300g frozen corn

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For the crunchy topping:

25g / 1.5 tbsp butter (melted)

½ cup (60g) gluten free breadcrumbs

¼g (25g) parmesan (finely grated)

¼ tsp salt

Dried chives

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Video available

1. Preheat oven to 180°C/350°F.

2. Mix together the crunchy topping ingredients.

3. Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.

4. For the sauce, melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.

5. Add flour and stir into melted butter. While whisking, gradually pour in about ⅓ of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.

6. Add stock powder, mustard, onion and garlic powder, whisk.

7. When the milk starts to heat up, whisk constantly to make sure the white sauce doesn’t catch on the base.

8. After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.

9. Assemble & Bake - Add salmon into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.

10. Scrape into baking dish, top with the crunchy topping including dried chives.

11. Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with fresh chives if available.