Golden-topped Tuna and Sweetcorn

(SERVES 4)

• 175 g/6 oz penne or other pasta shapes
• 20 g/ ¾ oz/3 tbsp plain (all-purpose) flour
• 300 ml/ ½ pt/ ¼ cups skimmed milk
• 20 g/ ¾ oz/ 1 ½ tbsp low-fat spread
• 75 g/3 oz/ ¾ cup strong low-fat Cheddar cheese, grated
• Salt and freshly ground black pepper
• 185 g/6 ½ oz/1 small can tuna in brine, drained
• 200 g/7 oz/1 small can Sweetcorn (corn), drained
• 30 ml/2 tbsp chopped parsley
• 25 g/1 oz/1 cup cornflakes, crushed

To Serve:

• Iceberg Boats

Cook the pasta according to the packet directions. Drain. Whisk together the flour and milk in a saucepan until smooth. Add the low-fat spread. Bring to the boil and cook for 2 minutes, stirring, until thickened and smooth. Stir in two-thirds of the cheese, a little salt and pepper, the tuna, Sweetcorn and parsley. Mix well. Stir in the pasta. Taste and add more seasoning if necessary. Heat through. Spoon into a flameproof dish. Mix the remaining cheese with the crushed cornflakes and sprinkle over the top. Place under a moderate grill (broiler) until golden and bubbling. Serve hot with Iceberg Boats.