Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return the potato to the pan. Add the milk, 1/2 the butter and a generous pinch of salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

While the potato is cooking, finely chop the garlic. Roughly chop the brown onion. Trim the baby broccoli. Thinly slice the portabello mushrooms and button mushrooms.

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

Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. Cook the mushrooms until browned, 7-8 minutes. Reduce the heat to medium, then add the onion and cook until tender, 3-5 minutes. Season with pepper.

Add the tomato paste, garlic & herb seasoning, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes. Add the longlife cream (see ingredients), Dijon mustard, vegetable stock powder and the water and cook until slightly thickened, 2-3 minutes. Season to taste.

Divide the mashed potato between bowls. Top with the mixed mushroom stroganoff. Serve with the garlicky greens.