• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and 1/2 the butter to the 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, finely chop garlic. Roughly chop onion. Slice lemon into wedges. Cut broccoli (see ingredients) into small florets, then roughly chop the stalk. Thinly slice portabello mushrooms and button mushrooms.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli until tender, 5-6 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper, transfer to a bowl and cover to keep warm.

• Return the frying pan to high heat with a generous drizzle of olive oil. Cook portabello and button mushrooms until browned, 7-8 minutes. • Reduce heat to medium, then add onion and cook until tender, 3-5 minutes. 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), a squeeze of lemon juice, vegetable stock powder and the water and cook until slightly thickened, 2-3 minutes. Season to taste.

• Divide mashed potato between bowls. Top with mixed mushroom stroganoff. Serve with garlicky greens. Enjoy!