Roast Sirloin & Creamy Mushroom-Herb Sauce

• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add the butter and the milk to potato and generously season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• While the potatoes are boiling, trim green beans. • Finely chop garlic. • Pick and roughly chop thyme leaves.

• Return the frying pan to medium-high heat with a 
drizzle of olive oil.
• Add green beans and cook, tossing regularly, until 
tender, 4-5 minutes. Season to taste with salt 
and pepper.
• Set aside on a plate and cover to keep warm. 

• Return frying pan to high heat with a drizzle of olive 
oil. Add sliced mushrooms and cook, stirring, until 
browned, 4-5 minutes.
• Add garlic and thyme and cook until fragrant, 
1 minute.
• Reduce heat to medium-low, then add light cooking 
cream and stock concentrate. Stir to combine, then 
cook until thickened slightly, 1-2 minutes. Season 
to taste.