Bring a large saucepan of water with ½ tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, halve, peel and chop the onion into small pieces.

Trim the carrot, then slice diagonally into 1cm thick rounds (no need to peel).

Heat a drizzle of oil in a large frying pan on high heat.

One hot, add the carrot and onion. Stir-fry until tender, 10-12 mins.

While the veg is frying, peel and grate the garlic (or use a garlic press). 

Grate the Cheddar. Finely chop the chives (use scissors if easier).

Thinly slice the portobello and closed cup mushrooms. 

Once your veg is tender, add the mushrooms and fry for 3-4 mins more. 

Add the garlic, dried thyme, tomato puree, butter and flour (see pantry for both amounts). Fry, stirring, for 1-2 mins more.

Stir in the red wine stock paste alongside the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower to a simmer. Cook until thickened, 3-4 mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add the cheese, a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through half the chives.

Cover with a lid to keep warm until ready to serve. 

Share the mash between your serving bowls.

Top with your mushroom bourguignon.

Sprinkle over the remaining chives to finish.