Turkey and macaroni cheese

Ingredients: 1 medium onion, chopped 2/3 cup vegetable stock or chicken stock Low fat margarine Plain flour cup skimmed milk 50g reduced fat cheddar cheese, grated 1 tablespoon dry mustard 225g quick-cook macaroni 4 smoked turkey rashers, cut in half 2-3 firm tomatoes, sliced A few fresh basil leaves 1 tablespoon grated parmesan cheese

Salt and pepper

Methods: Put the chopped onion and stock into a nonstick frying pan. Bring to the boil. Stirring occasionally and cook for 5-6 minutes or unlit the stock has reduced entirely and the onion is transparent. Put the margarine, flour, milk and seasoning into a saucepan and whisk together over the heat until thickened and smooth. Draw aside and add the cheese, mustard and onion. Cook the macaroni in a large pan of boiling, salted water according to the instructions on the packet. Preheat the grill. Drain thoroughly and stir into the sauce. Transfer to a shallow oven-proof dish.

Arrange the turkey, rashers and tomatoes overlapping on top of the macaroni cheese. Tuck in the basil leaves, then sprinkle with parmesan and grill to lightly brown the top.