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

• Meanwhile, cut tomato into wedges. Finely chop garlic. • When the veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add light cooking cream, Dijon mustard and chicken-style stock powder and cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat, then return cooked beef and any resting juices to the pan. Stir to coat. • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add tomato and salad leaves. Toss to coat.

• Divide carrot-potato mash and tomato and mixed leaf salad between plates. • Top mash with creamy mustard beef, spooning over sauce from the pan to serve. Enjoy!