Slow-Cooked Mushroom Bourguignon Over Creamy Mash With Green Kale

Method

1. Boil your kettle, then take out two saucepans and a frying pan.
2. Fill both of your saucepans with boiling water from your kettle, then place over a medium heat. Peel the potatoes , then cut into 2cm cubes. Salt your boiling water, then add the potatoes to the water and cook for around 10-12 minutes or until the potato is very soft. It should virtually crumble when you jab it with a fork. Place the kale in your other saucepan and boil for 5-10 minutes or until al dente. If you have a steamer you can steam the kale instead.
3. Place your frying pan over a medium heat and add a drizzle of oil. While it heats up, slice half of the chestnut mushrooms and cut the other half into quarters to add texture. Fry the mushrooms until golden and caramelised, around 10 minutes, then add the bourguignon sauce and cook for a further 2-3 minutes or until piping hot. Add water as needed if the sauce reduces too much or starts to stick. Season with salt and pepper to taste before serving.
4. Once the potatoes are cooked, add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You could also add a little plant milk or butter to make it even creamier (optional). Season well with salt and black pepper to taste.
5. To serve up, divide the mash between serving bowls, ladle over the mushroom bourguignon and serve alongside the kale . Enjoy!