SERVES 4
PER SERVING
122 CALORIES
2.2G FAT
600ml skimmed milk
1 teaspoon vegetable stock powder
1 tablespoon cornflour
a little cold milk
1 tablespoon grainy mustard
100g Rosemary Conley mature cheese, grated
1 tablespoon finely chopped fresh chives
Serve with: fish, ham and vegetables
1 In a saucepan, heat the milk with the vegetable stock powder.
2 Slake the cornflour with a little cold milk and whisk into the hot milk, stirring continuously to any prevent lumps forming.
3 Stir in the mustard and grated cheese, and finish with the chives.