• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • 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 butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, cut broccoli (see ingredients) into small florets, then roughly chop stalk. • Add baby broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl. Add baby spinach leaves, season, drizzle with olive oil and toss to combine. Cover to keep warm.

• While veggies are steaming, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Reduce heat to medium, return all beef to pan, stir in longlife cream (see ingredients), Dijon mustard, the salt and cracked black pepper, tossing beef to coat, 1 minute. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide mash, steamed greens and creamy mustard beef between plates. Spoon over any remaining sauce from pan. Enjoy !ELEVATE ME: If you’ve added extra ingredients to your recipe, sprinkle over Parmesan cheese and flaked almonds. Cut lemon into wedges, add a generous squeeze of lemon juice and serve with any remaining wedges.