NZ Chicken & Creamy Mushroom Sauce

• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. • Add the butter, milk and a generous pinch of salt. Mash until smooth and cover to keep warm.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and silverbeet and cook until tender, 4-5 minutes. • Add 1/2 the garlic, and cook until fragrant, 1-2 minutes. Transfer to a bowl, season to taste and cover to keep warm.

• Return frying pan to a high heat with a drizzle of olive oil. Cook chicken, mushrooms and Aussie spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1 minute.

• Reduce heat to medium, then add chicken-style stock powder (see ingredients), longlife cream (see ingredients) and a splash of water. Season with pepper. • Cook, stirring, until slightly thickened, 1-2 minutes.