• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, 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, then season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, finely chop garlic. Roughly chop onion (see ingredients). Halve any thicker stalks of baby broccoli (see ingredients) lengthways. • Thinly slice button mushrooms.

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

• Discard any liquid from beef strips packaging. • Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return pan to high heat with a drizzle of olive oil. Cook mushrooms until browned, 7-8 minutes. • Reduce heat to medium, then add onion and cook until tender, 3-5 minutes. Return beef strips to pan and season with pepper.

• Add tomato paste, garlic & herb seasoning, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes. • Add cream (see ingredients), vegetable stock powder, the water and a drizzle of white wine vinegar and cook until slightly thickened, 2-3 minutes. Season to taste.

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