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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.
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2
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.
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3
Set aside and cool.
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4
Preheat the oven to 200C/Gas 6.
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5
Cook the macaroni al dente, according to the instructions on the packet, then drain and cool under cold water.
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6
Oil lightly to prevent it sticking.
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7
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.
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8
Add a little milk and stir well.
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9
Keep gradually adding the milk and turn the heat up a bit.
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10
Bring the smooth sauce up to a bubble, then turn it off and stir in the mustard and nutmeg.
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11
Pick out and discard any bones and skin from the salt cod.
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12
Now mix the salt cod and macaroni into the sauce until well combined.
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13
Season, mostly with pepper (easy on the salt).
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14
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.
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15
Transfer to an ovenproof dish, sprinkle the top with the Parmesan, breadcrumbs and oregano and drizzle with olive oil.
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16
Bake for 30-40 minutes until golden on top and bubbling round the edges.
