Serves 4

Ingredients

• 225g/8oz cooked potatoes
• 225g/8oz cooked cauliflower, carrot, swede, parsnip or Brussels sprouts (or a mixture of any of these)
• 4 dessertspoons single cream
• 3 eggs separated
• 115g/4oz grated cheese
• Salt and black pepper

Instructions

1. Preheat the oven to 220C/425F/Gas mark 7.
2. Mash together the cooked potatoes with the other cooked vegetable(s).
3. Beat the cream, egg yolks, grated cheese and salt and pepper into the vegetable mixture.
4. Whisk the egg whites until stiff,then fold them lightly but evenly into the vegetable mixture.
5. Spoon the mixture into a greased 18cm/7 inch souffle dish.
6. Bake for 20 minutes until the souffle has risen well and is lightly browned on top.
7. Serve immediately with a mixed salad.

Specific conditions: 
Problems chewing or swallowing

Nutritional information (approximate values per portion)
Energy: 265 kcal; Protein: 15g; Fat: 18g (of which saturates: 9g); Carbohydrate: 12g; Fibre: 1.5g.