• Bring a large saucepan of salted water to the boil.
• Peel potato (optional) 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.
Mash until smooth and season to taste with salt and
pepper. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato
unpeeled!

• Meanwhile, finely chop garlic.
• Thinly slice brown onion (see ingredients).
• Trim and halve green beans.
• Thinly slice flat mushrooms.

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

• Wipe out the frying pan, then return to high heat
with a generous drizzle of olive oil. Cook flat
mushrooms, tossing, until browned, 4-5 minutes.
• Add onion and cook, stirring, until tender,
4-5 minutes.

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

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