Vegetable risotto. Fry rice, chopped onions and peppers in a little fry light. Add a pint of stock, made with stock cube. Simmer for about 30 - 40 mins until almost all stock has disappeared. Then add some peas and sweetcorn, mushrooms previously fried in Fry Light and 14 g parmesan (if you add cheese as syns it counts as 3, I used it as half a healthy extra). Stir it all up and devour. Yum!