• Chop the potatoes into 2cm chunks (peeling optional).
• Place in a pot, cover with water and season with salt.
• Bring to the boil and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• Meanwhile, roughly chop the mushrooms.
• Roughly chop the parsley (stalks and all).
• Peel and grate the garlic (or use a garlic press).
• Trim the carrot and quarter lengthways (no need to peel). Chop widthways into 1cm pieces.

• Place a pan on medium-high heat with a drizzle of oil. 
• When hot, add the chicken, mushrooms and carrots to the pan and season with salt and pepper.
• Fry, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

NOTE: If you've chosen to swap to beef strips, add them to the hot pan and fry for 2-3 mins then remove before adding the veg. Stir back into the sauce before serving.

• When 1 min of cooking time remains, add the garlic and fry until fragrant.
• Lower the heat to medium and add the paprika, stock, creme fraiche and half the parsley to the pan.

• Stir in 75ml water (per 2P) and leave to simmer until slightly thickened, 3-4 mins. 
• Season to taste with salt and pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Add a splash of water to loosen the sauce if necessary.

• Dish up a hearty helping of mashed potato. 
• Top with the creamy chicken stroganoff. 
• Garnish with a sprinkling of the remaining parsley.