• Boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks (peeling optional). 
• When boiling, add the potatoes and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

• 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 large pan over high heat with a drizzle of oil.
• Once hot, fry the chicken until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Season with salt and pepper. 

• Add the mushrooms and carrots to the pan and season with salt and pepper.
• Fry until softened, stirring occasionally, 5-6 mins. 
• 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.

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.