• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and half the butter to the potato, then season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, finely chop garlic and brown onion. Trim green beans. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans until tender, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper, transfer to a bowl and cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. Cook sliced mushrooms until browned, 3-4 minutes. • Add onion and cook until tender, 4-5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Add tomato paste, garlic & herb seasoning, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes. • Add cooked chicken, light cooking cream, vegetable stock powder, Dijon mustard and the water, and cook until slightly thickened, 2-3 minutes. Season to taste.

• Divide mashed potato between bowls. • Top with chicken and mushroom stroganoff. • Serve with garlicky greens. Enjoy!