Macaroni cheese

1 onion, 1 leek and 2 garlic cloves
198g/7oz each of button mushrooms and cherry tomatoes
120g cheddar cheese
Fry Light
908g/2lb boiled macaroni
salt and freshly ground black pepper
2 level tbsp cornflour
284g/½pt skimmed milk
150g pot fat-free natural yogurt

1. Preheat the oven to 180°C/Gas 4. Chop the onion; slice the leek; crush the garlic; halve the mushrooms and tomatoes and grate the cheese.

2. Fry the onion, leek, garlic and mushrooms in Fry Light for 2-3 minutes. Add 3 tbsp of water and simmer until the leek is tender. Add the tomatoes and pasta, season and place in an oven proof dish.

3. Blend the cornflour with 4 tbsp milk. Heat the remaining milk in a pan, stir in the cornflour mixture and simmer until thick. Remove from the heat, stir in the yogurt and cheese and pour over the pasta. Bake for 25-30 minutes until golden. Serve.

Tip: Any combination of vegetables works well – experiment with your favourites.