Chicken and Vegetable Mornay

(SERVES 4)

• 30 ml/2 tbsp cornflour (cornstarch)
• 300 ml/ ½ pt/ 1 ¼ cups skimmed milk
• 5 ml/1 tsp low-fat spread
• Salt and freshly ground black pepper
• 5 ml/1 tsp English made mustard
• 75 g/3 oz /3/4 cup strong low-fat Cheddar cheese, grated
• 350 g/12 oz/3 cups chopped, cooked, mixed leftover or frozen vegetables
• 175 g/6 oz/ 1 ½ cups chopped cooked chicken, skin removed
• 1.5 ml / ¼ tsp grated nutmeg

To serve:

• Tomato and Onion Salad

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-birds of the cheese. Fold in the vegetables and chicken and season with the nutmeg
and a little more salt and pepper, if necessary. Heat through. Turn into a flameproof
serving dish. Top with the remaining cheese and grill (broil) until golden and bubbling.
Serve with tomato and onion salad.