Bacon & Garlic Mushrooms With Creamy Sweet Potato Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your potato[es] (skins on) into small bite-sized pieces

Add the chopped potatoes to a pot of boiled water over a high heat and cook for 10-12 min or until fork-tender

Once cooked, drain and return to the pot to steam dry

Peel and finely chop (or grate) your garlic

Chop your white cup mushrooms into quarters

Line a baking tray (or two!) with a large piece of tin foil

Add your Tenderstem broccoli to the middle of the foil with a small pinch of salt, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and 1 tsp [1 1/2 tsp] [2 tsp] butter

Scrunch the edges of the foil to form a sealed parcel and put the tray[s] in the oven for 10-12 min or until the Tenderstem broccoli are tender with a slight bite

Tip: Cooking for 3 or more? Make 2 separate parcels!

Heat a large, wide based pan (preferably non-stick) with a small drizzle of vegetable oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Once done, transfer the crispy bacon lardons to kitchen paper and set aside, reserving the pan

Reboil half a kettle and return the reserved pan to a medium-high heat with 1 tsp [1 1/2 tsp] [2 tsp] butter

Once hot, add the chopped mushrooms and cook for for 6-7 min or until starting to brown

Once browned, add the chopped garlic and cornflour and cook for 1-2 min or until fragrant

Once fragrant, add your soy sauce and crème fraîche to the pan with your chicken stock mix and 100ml [130ml] [170ml] boiled water

Return most of the crispy bacon lardons to the pan (save some for garnish!) and cook for 2-3 min or until the sauce has thickened a little – these are your bacon & garlic mushrooms

Return the drained potatoes to a low heat and add a splash of milk

Season with a pinch of salt and pepper and mash until smooth – this is your creamy mash