Salt cod macaroni bake

There will come a time this winter when you crave something fishy but can't be bothered to hit the shops. Which is where salt cod comes into its own: it keeps for months and has a totally unique taste that's ever so slightly addictive. Ask our Iberian friends … Serves 4 300g salt cod 350g macaroni 40g butter 4 garlic cloves, chopped 6 sprigs of thyme, leaves stripped 50g flour 800ml milk 1 tbsp wholegrain mustard 2 pinches of ground nutmeg 50g parmesan, grated 40g dried breadcrumbs (as opposed to fresh – homemade if you can) 3 pinches of dried oregano Extra virgin olive oil 1 Run the salt cod under cold water for about 10 minutes, then soak it in more cold water for at least a few hours (changing the water a few times), or overnight in a spacious container if that suits you better. If your cod is very stiff, it may need more help: after soaking, place in a pan of cold water and bring to a light simmer. Set aside and cool. 2 Preheat the oven to 200C/gas 6. 3 Cook the macaroni al dente, according to the instructions on the packet, then drain and cool under cold water. Oil lightly to prevent it sticking. 4 Over a low-medium heat, melt the butter in a large saucepan and fry the garlic and thyme leaves for a couple of minutes before stirring in the flour. Add a little milk and stir well. Keep gradually adding the milk and turn the heat up a bit. Bring the smooth sauce up to a bubble, then turn it off and stir in the mustard and nutmeg. 5 Pick out and discard any bones and skin from the salt cod. 6 Now mix the salt cod and macaroni into the sauce until well combined. Season, mostly with pepper (easy on the salt). Check the consistency of the dish – it needs to be quite wet as the macaroni will continue absorbing in the oven, so add a splash more milk if necessary. 7 Transfer to an ovenproof dish, sprinkle the top with the parmesan, breadcrumbs and oregano and drizzle with olive oil. Bake for 30-40 minutes until golden on top and bubbling round the edges.