serves 4
ingredients
25g/1oz cornflour
300ml/10fl oz skimmed milk
1 teaspoon low-fat spread
1 teaspoon English mustard
75g/3oz low-fat Cheddar
cheese, grated
350g/12oz cooked mixed chopped
vegetables
175g/6oz cooked chicken,
skin removed
1⁄4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
• Preheat the grill to medium.
• Blend the cornflour in a saucepan with the milk. Add the low-fat spread.
Bring to the boil and cook for 1 minute, stirring all the time.
• Stir in a little salt and pepper, the mustard and two-thirds of the cheese.
Fold in the vegetables and the chicken, and season with the nutmeg and
a little more salt and pepper if required. Heat through.
• Turn into a flameproof serving dish, top with the remaining cheese and
put under the grill until golden and bubbling. Serve immediately.
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