Creamy Mushrooms & Potato Mash

• Meanwhile, trim baby broccoli. Thinly slice carrot into sticks. • When potato has 7 minutes remaining, place a colander or steamer basket on top of saucepan, then add carrot and baby broccoli. Cover with a lid and steam until tender, 6-7 minutes. • Transfer to a bowl. Season to taste and cover to keep warm.

• While the veggies are steaming, finely chop garlic. Roughly chop onion. Thinly slice portabello mushrooms.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms until browned, 5-6 minutes. • Reduce heat to medium, then add onion and cook until tender, 4-5 minutes. Season with pepper.

TIP: Add extra oil if necessary.

• Add garlic and herb & mushroom seasoning, and cook until fragrant, 1 minute. • Add plant-based cream (see ingredients) and the water and cook until slightly reduced, 1-2 minutes. • Remove pan from heat, then stir through baby spinach leaves.