Cheese And Noodle Hot Pot

225 g/8 oz ribbon noodles
50 g/2 oz polyunsaturated margarine
1 onion, peeled and chopped
25 oz plain unbleached white flour
300 ml/1/2 pint skimmed milk
2 tablespoons tomato purée
50 g/2 oz hazelnuts, roughly chopped
225 g/8 oz cottage cheese
salt
freshly ground black pepper
50 g/2 oz low-fat cheese, grated
To garnish:
1 tomato, sliced
parsley sprigs

Cook the noodles in a pan of boiling salted water until tender, according to the packet instructions, then drain well.

Meanwhile, melt half the margarine in a pan. Add the onion and fry until golden, about 10 minutes.

Place the remaining margarine, floor and milk in a pan and heat, whisking constantly, until the sauce thickens. Stir in the noodles, onion, tomato puri:e, hazelnuts, cottage cheese, and salt and pepper to taste, blending well. Spoon into a 1.2 litre/ 2 pint greased ovenproof dish and sprinkle with the grated cheese.

Cook in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) until golden. SERVES 4