Tuna Gnocchi

(SERVES 4)

• 600 ml/1 pt 2 ½ cups skimmed milk
• 5 ml/1 tsp salt
• Freshly ground black pepper
• 1 bay leaf
• 1.5 ml/ ¼ tsp grated nutmeg
• 150 g/5 oz/scant 1 cup semolina (cream of wheat)
• 2 eggs
• 100 g/4 oz/1 cup low-fat Cheddar cheese, grated
• 185 g/6 ½ oz/1 small can condensed cream of mushroom soup
• 15 g ½ oz/1 tbsp low-fat spread, melted
• Tomato wedges
• Chopped Coriander (cilantro) leaves

To Serve:

• Italian Celeriac Salad

Put the milk, salt, some pepper, the bay leaf and nutmeg in a saucepan. Blend in the semolina. Bring to the boil and cook for 10 minutes, stirring all the time, until really thick. Discard the bay leaf. Beat in the eggs and three quarters of the cheese. Spread out on non-stick baking parchment on a baking sheet to about 2 cm/ ¾ in thick, using a wet palette knife. Leave to cool, then chill for 1 hour. Cut into 4 cm/ 1 ½ in squares. Meanwhile, mix the tuna with the soup and turn into a 1.2 litre/2 pt/5 cup ovenproof dish. Arrange the gnocchi overlapping around the top. Brush with the low-fat spread and sprinkle with the remaining cheese. Bake in a preheated oven at 200degree C/400degree F/gas mark 6 for 30 minutes until golden and sizzling. Garnish with tomato wedges and chopped coriander and serve with Italian Celeriac Salad.