Step 1

Preheat the oven to 180°C fan. Bring a large saucepan filled with hot water to a boil. Add the fusilli (500 gram) and cook for 9 minutes, and then drain.

Step 2

Heat a large casserole dish on medium heat. Add the salted butter (50 gram) and mix until melted. Add the plain flour (50 gram) and mix well. Cook for 1-2 minutes, and then gradually add in the milk (650 millilitre). Mix until smooth and thick. Once thick, add the Dijon mustard (2 teaspoon) and the white wine, garlic and herb flavour pot (1 pot). Season with salt and pepper.

Step 3

Remove from the heat and stir in ¾ of the grated extra mature cheddar (250 gram) , fusilli, tuna chunks in spring water (320 gram), parsley (1 handful) and tinned sweetcorn (326 gram). Mix well to combine. Top with the remaining cheddar, and bake for 30 minutes, until the top is nicely browned.