Cheesy bubble and squeak souffle


 * Serves: 4
 * Prep time: 30 mins
 * Cooking time: 45 mins
 * Total time: 1 hr 15 mins
 * Costs: Cheap as chips

Ingredients
The mash and sauce can be prepared up to a day in advance. Fold in the whisked egg whites just before cooking.
 * 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

Method
By Kate Moseley
 * 1) Put the potatoes in a pan, cover with salted water, bring to the boil and simmer for 20 mins until tender.
 * 2) 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.
 * 3) Drain and mash the potatoes, and stir in the sprout sauce.
 * 4) 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
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.
 * Calories 521(kcal)
 * Fat 25.0g
 * Saturates 11.0g

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