Step-by-Step Instructions

1. Gather saucepans and frying pan

   1 min

   Take out two saucepans and a frying pan.

   Equipment: saucepan, frying pan

2. Boil potatoes and kale

   15 min

   Fill one of your saucepans with water and place it over a medium high heat and bring to a boil. Peel thepotatoes, then cut them into 2 cm cubes. Salt the boiling water, add the potatoes, and cook for around 10–12 minutes, or until very soft. They should almost crumble when pierced with a fork.Place thekalein the other saucepan and boil for 6–8 minutes, or until bright green and al dente. If you have a steamer, you can steam the kale instead.

   Equipment: saucepan, peeler, knife, cutting board, steamer

3. Prep and fry mushrooms with sauce

   13 min

   Place the frying pan over a medium heat and add a drizzle of oil. While it heats up, thinly slice half of thechestnut mushroomsand cut the other half into quarters to add texture. Fry the mushrooms for around 10 minutes, until golden and caramelised. Add thebourguignon sauceand cook for a further 2–3 minutes, or until piping hot. Add a little water if needed, should the sauce reduce too much or start to stick. Season with salt and pepper to taste.

   Equipment: frying pan, knife, cutting board

4. Drain and mash potatoes

   4 min

   Once thepotatoesare cooked, drain the water and add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You can also add a little plant milk or butter for extra creaminess (optional). Season well with salt and black pepper to taste.

   Equipment: colander, potato masher

5. Plate and serve

   3 min

   To serve, divide themashbetween serving bowls, ladle over themushroom bourguignon, and serve alongside thekale. Enjoy!

   Equipment: serving bowls, ladle