Chicken & vegetables
Preheat the grill to medium.
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-thirds of the cheese. Fold in the vegetables and the chicken, and season with the nutmeg and a little more salt and pepper if required. Heat through.
Turn into a flameproof serving dish, top with the remaining cheese and put under the grill until golden and bubbling. Serve immediately