Mushroom stroganoff with mashed potatoes, green beans and almonds

Peel and dice the potatoes.

Place into a pot and top with water.

Boil for about 20 minutes, until soft.

Strain.

Wash the mushrooms and cut into bite sized pieces.

Dice the onion.

Mince the garlic.

Cut the tops and tails off the beans.

Chop the almonds into pieces.

Pick the parsley leaves and roughly chop. Discard the stalk.

Preheat a large frypan with a little oil on medium-high.

Fry off the onions with salt and pepper for 3-4 minutes.

Add mushrooms, garlic and a little more salt, then fry for a further 2-3 minutes before adding flour.

Toss the mushrooms and cook the flour out for another minute or so. Don’t worry if it sticks, you can scrape it off soon.

Add water to the stroganoff base mix (One third/half a cup) and pour into the mushrooms.

Take it off the heat and mix it all through, scraping anything stuck to the bottom.

You can leave it off the heat for a few minutes while you get your beans and mash ready.

Get another frypan on medium-high with a little oil.

Fry the beans with a little salt for 3-4 minutes until cooked.

You can leave them in the pan while you make the mash.

Add plant milk and a little margarine (optional) to the potatoes.

Season with salt and mash.

Taste and re-season if needed.

Put the mushrooms back on the element and add 2/3rds of the sour cream into it.

Fold the sour cream through while warming the mushrooms slightly. You don’t want to cook it too much with the sour cream, just warm it up enough to eat it.

Taste and add more sour cream if you’d like.

Plating time!

Place a generous mound of mashed potatoes on the plate and create a little well with the back of the spoon.

Top with mushroom stroganoff and green beans.

Garnish with almonds and parsley and tuck in.