Foolproof broccoli and cheese soufflé

• 2 ½ oz brown rice
• 1 large tin sweetcorn in unsalted water, drained
• 4oz broccoli, broken into florets
• 4 tbsp flour
• ½ oz sunflower spread
• 10 ½ fl oz milk
• 3 medium eggs
• 2oz strong cheddar cheese, grated
• grated nutmeg
• freshly ground black pepper

Method

1. Preheat the oven to 180°C or gas mark 6.
2. Start by cooking the rice according to the instructions on the packet (but don’t add any salt) and steam the broccoli until tender. Once cooked, drain it carefully and leave to cool.
3. Next prepare the sauce, put the flour into a saucepan and gradually stir in the milk to make a smooth paste. Then add the sunflower spread and warm over a medium heat. Slowly whisk the sauce until smooth, and then simmer until the sauce thickens.
4. Separate the eggs and add the yolks to the sauce. Make sure you keep the whites in a bowl to be used later.
5. Roughly chop the broccoli and stir into the sauce with the cooked rice and two-thirds of the grated cheese. Season to taste with a little nutmeg and pepper.
6. Now whisk the egg whites until they are just stiff, and using a tablespoon carefully fold the egg whites into the sauce.
7. Grease a large ovenproof dish, and spread the sweetcorn evenly over the base.
8. Carefully added the mixture to the ovenproof dish and cover with the remaining cheese.
9. Bake in the oven for 30 minutes until golden brown and serve with salad and crusty bread.

Nutritional information

Allergy advice

Contains: wheat (gluten), milk, egg.

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start. At risk groups including young children, the elderly and pregnant women should avoid partially cooked eggs. Only use eggs that are within their 'best before' date. Cool rice within 1 hour, refrigerate and use within 24 hours.