Sirloin Tip & Creamy Mushroom Sauce

• Meanwhile, bring a medium saucepan of salted water to the boil. • Peel sweet potato and cut into large chunks. Finely chop garlic. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain, then set aside. • Return saucepan to medium-high heat with the butter. Cook 1/2 the garlic, stirring, until fragrant, 1 minute. • Remove pan from heat. Return sweet potato to pan, then add grated Parmesan cheese. Mash until smooth. Cover to keep warm.

• While the sweet potato is cooking, trim ends of baby broccoli. • Tear kale leaves (see ingredients) from stem, then roughly chop leaves.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli until tender, 4-5 minutes. • Add kale, pine nuts and remaining garlic and cook until fragrant, 2 minutes. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat. • Cook sliced mushrooms, tossing, until browned and softened, 5-6 minutes. • Add light cooking cream and beef-style stock powder. Cook until slightly reduced, 1-2 minutes. Season to taste.