Creamy French Onion Beef & Mushroom Stew

• While the potato is cooking, thinly slice brown onion. • Thinly slice cucumber into rounds. • Pick thyme leaves. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion and sliced mushrooms, stirring, until browned and softened, 4-6 minutes. • Add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium-high, then add herb & mushroom seasoning and thyme and cook until fragrant, 1 minute.

• Stir in gravy granules, the water and light cooking cream, until slightly thickened, 2-3 minutes. Season to taste.

• Meanwhile, return saucepan to medium-high heat with the butter and a drizzle of olive oil. • Cook garlic paste until fragrant, 1 minute. • Remove saucepan from heat. Return potatoes to pan and add the milk and Parmesan cheese. Season generously with salt and mash until smooth. • In a medium bowl, combine cucumber, spinach & rocket mix and balsamic vinaigrette dressing. Season.