This light, yet substantial, meal of cheese and vegetable souffle will make and great meal for the whole family.
Serves: 4
Prep time: 30 mins
Cooking time: 45 mins
Total time: 1 hr 15 mins
Costs:Cheap as chips




    • 750g (1½lb) potatoes, peeled and halved


    • Salt and freshly ground black pepper


    • 500g tub ready-made white sauce


    • 250g (8oz) cooked Brussels sprouts


    • 2 eggs, separated


    • 100g (3½oz) Cheddar cheese, grated


    • 4 x 150ml (¼ pint) ramekin dishes, buttered






    1. Put the potatoes in a pan, cover with salted water, bring to the boil and simmer for 20 mins until tender.


    1. Set the oven to Gas Mark 6 or 200°C. Put the white sauce and sprouts in a food processor and blend until smooth. Add the egg yolks.


    1. Drain and mash the potatoes, and stir in the sprout sauce.


    1. Whisk the egg whites in a clean bowl to stiff-peak stage. Fold into the mash mixture. Spoon into the ramekin dishes and sprinkle with cheese. Put dishes on a baking tray and bake for 25 mins.



Nutritional information per portion



fat 25.0g saturates 11.0g calories 521(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.