Quick Spiced Creamy Beef

• When the potato has 8 minutes cook time 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, 7-8 minutes. Transfer carrot and baby broccoli to a bowl, season and cover to keep warm. • Drain potato, then return to the pan. Add butter (for the mash) and the milk to potato. Season with salt, then mash until smooth. Cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Add tomato paste, garlic paste and mild North Indian spice blend and cook until fragrant, 1 minute. • Add cream (see ingredients), beef-style stock powder, the brown sugar, butter (for the sauce) and the water and cook, stirring, until thickened, 2-3 minutes. • Return beef strips to the pan and stir to combine.