Roast Pork & Creamy Mushroom Sauce

• While the pork is roasting, peel sweet potato and cut into large chunks. • Add sweet potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. • Drain and return to the saucepan. Add the milk and half the butter to the saucepan with the potato. Season generously with salt. Mash with a fork then cover with a lid to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, roughly chop silverbeet.

• Wipe out and return the frying pan to medium-high heat with the remaining butter. Add silverbeet and cook, stirring until softened, 2-3 minutes. • Transfer to a bowl, season with salt and pepper and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add sliced mushrooms and cook until well browned, 6-8 minutes. • Reduce heat to medium and add garlic paste, light cooking cream, chicken-style stock powder (see ingredients) and a splash of water. Simmer until thickened, 1-2 minutes. Season with pepper.