You might argue that this involves too much washing up to be called a “Quick” dish, but the point is to make it in advance and then just put it into the oven when you want to eat it. You will need:-

• 200g (uncooked weight) pasta quills
• 250g Chestnut Mushrooms, sliced
• 2 x 375g pots Cheese Sauce (from the supermarket)
• 250g cooked ham (I used the leftovers from a cured gammon joint we’d cooked the previous day)
• Grated Parmesan Cheese (as much or as little as you like)

Cook the pasta quills according to packet instructions. It’s unfashionable at the moment but I still recommend putting a generous slug of Olive Oil into the water to stop the quills sticking together. Fry the sliced mushrooms in Olive Oil and Butter. Chop your meat into approx 1cm cubes.

Put all of these into an ovenproof dish. Pour the Cheese Sauce over the top and mix to distribute it amongst the other ingredients.

When you’re ready to cook the bake, heat the oven to Gas 6. Sprinkle the bake with Parmesan Cheese to your taste and bake in the centre of the oven for about 40 minutes. You want the top to go brown and a bit crispy but not to the point of burning.

Serve with Ciabatta or your choice of other bread.