Turkey & macaroni cheese
Put the onion and stock in a non-stick frying pan. Bring to the boil, stirring occasionally, and cook for 5–6 minutes until the stock has reduced entirely and the onion is transparent.
Put the low-fat spread, flour and milk in a saucepan, and season with salt and pepper. Whisk together over a medium heat until thickened and smooth. Draw aside and add the Cheddar, mustard and onion.
Preheat the grill until medium-hot. Cook the macaroni in a large pan of lightly salted boiling water until al dente. Drain the macaroni thoroughly, and stir into the sauce. Transfer to a shallow ovenproof dish.
Arrange the turkey rashers and tomatoes overlapping on top of the macaroni cheese. Tuck in the basil leaves, then sprinkle with the Parmesan and set under the grill to lightly brown the top. Serve hot.