Mushroom Stroganoff with Mashed Potato

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and slice the brown onion.

Thickly slice the mushrooms.

Peel and chop the potatoes.

Place the potatoes in a saucepan, cover with salted water and bring to the boil. Cook until the potatoes are tender and easily pierced with a fork.

Trim the ends from the green beans.

Peel and finely chop the garlic.

Heat the olive oil in a frying pan over medium heat.

Add the onion and garlic and cook until beginning to soften.

Add the mushrooms and half of the butter. Cook until the mushrooms begin to soften.

Add the correct amount of stock, sweet paprika and Worcestershire sauce. Bring to the boil.

Reduce the heat to medium-low.

Heat another frying pan over high heat.

Add the green beans and a splash of remaining stock and cook until the beans are tender-crisp.

Drain the potato and return to the saucepan.

Mash the potato and stir through the half of the cream and the remaining butter.

Season the mashed potato with salt and pepper.

Stir the tomato paste and cream through the mushroom stroganoff and cook until thickened.

Mix together in a small bowl, the flour and a small amount of water to make a flour slurry.

Add small amounts of the flour slurry to the stroganoff to further thicken the sauce, if necessary.

Distribute the mashed potato and green beans among serving bowls.

Serve the mushroom stroganoff atop the mashed potato.