Brussel Sprout Souffle

Directions

Cover brussel sprouts with water and season with salt, pepper and nutmeg.

Put in microwave and cook on HIGH for 7 minutes.

Mix the ground beef with salt, pepper, paprika, cayenne.

Fry in a little oil until all is nicely crumbly;add the tomatoes.

Turn down heat to low and add instant broth when the tomato juice is evaporated enough.

Put the brussel sprouts and the meat mix in a souffle form and sprinkle the cheese on top.

Bake in a 200C oven for 15 minutes, until cheese begins to brown.