Chicken & mushroom stroganoff with pesto mash

Earthy mushrooms, zippy dijon mustard, velvety creamed coconut – our spin on stroganoff, starring free-range British chicken, is as comforting as it is indulgent. We serve it with a pesto-brightened potato mash, tossed with iron-rich spinach. Calories: 582 Protein: 47g Carbs: 35g Fat: 29g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle. Cut the potatoes into 2cm cubes, place in a saucepan and cover with lightly salted boiling water. Simmer for 15-17 mins, until softened and tender, adding the spinach for the final minute of cooking.

Step 2

Finely chop or crush the garlic. Dice the onion. Heat a medium frying pan with 1 tsp oil on a medium heat. Add the garlic and onion and cook for 3 mins, then add the chicken and cook for 5 mins, until turning golden brown.

Step 3

Meanwhile, thinly slice the mushrooms. Remove the creamed coconut from the sachet and dissolve in a jug with 150ml boiling water. Add the mushrooms to the pan and cook for 3 mins, then add the creamed coconut, mustard and tomato paste. Season with sea salt and black pepper.

Step 4

Gently cook the stroganoff for a further 5-10 mins, until the sauce has thickened and the chicken is cooked through. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.

Step 5

Drain the potatoes and spinach, then lightly crush. Stir through the pesto; season with sea salt and black pepper.

Step 6

Serve the chicken and mushroom stroganoff with the pesto potatoes.