HOW TO MAKE MUSTARD MASHED POTATOES

Peel and chop the potatoes into cubes. Then over high heat, place a saucepan large enough for the potatoes and enough water to cover them.

Season the water with a sprinkle of salt and bring it to a boil, then turn the heat down slightly, closer to medium heat and let the water continue to bubble, cooking the potatoes for around 20 minutes.

Using a colander, drain the potatoes from the pan and let them steam dry in the colander for just a couple of minutes.

Return the potatoes to the pan you boiled them in, and then add the butter and wholegrain mustard.

Set the pan over a very low heat, then with a potato masher, mash your potatoes until they’re smooth. Once mashed smooth you can turn off the heat, and sit the lid or a plate on top to keep them warm until you’re ready to serve up.

HOW TO MAKE LION’S MANE STEAK TIPS

Start by cleaning the mushrooms. You should not get them wet, so do not clean them under running water or submerge them. Simply wipe any dirt off of the stalks with a damp paper towel, but only if you need to. Preferably just use a brush to lightly remove dirt from stalks and only use a brush to clean the “lion’s mane”.

To turn your cleaned lion’s mane mushrooms into raw “steak” tips you should cut them into thick slices, cutting lengthways so that they are about 1 cm thick. If any ends of the stalks seem tough then you can chop these off and discard them. Lion’s mane mushrooms can come in all shapes and sizes, you’re going for steak strips when cutting them so if what you have after slicing them into 1cm sections is mushroom disks, then you can cut them lengthways again, but this time into the strips we want.

In a large non-stick frying pan, heat the vegan butter over medium-high heat until it has melted. Now add your sliced mushrooms to the pan, roll them around in the butter at first then spread them out. Leave the mushrooms to fry for at least 5 minutes, without turning or moving them. You want them to have browned, almost caramelized before turning them over. Once browned, turn all of your simmering mushroom steak tips over and fry the opposite side until you’ve achieved the same golden brown colour again.

Now you can add the soy sauce and minced garlic to the frying pan as well. Fry everything for another minute while rolling the mushrooms around the pan. Then season with some freshly ground salt and take them off the heat once all of the soy sauce has been absorbed and the garlic has lightly browned as well.

Finally, serve your delicious lion’s mane steak tips garnished with fresh chopped parsley.

HOW TO MAKE A RED WINE JUS

In a medium non-stick saucepan, heat the olive oil over medium-high heat, then add the minced garlic. Stir it around in the middle of the pan in oil for about 30 seconds, just enough time that it barely starts to brown. Then while still stirring, tip the cornstarch onto the garlic so that it becomes coated with the cornstarch (for no more than another 30 seconds).

Pour into the saucepan the meat-free beef flavour stock, the soy sauce and the vegan red wine you chose. Stir the wine, stock, soy sauce and cornstarch-coated garlic together and then add a sprig of rosemary to the mixture. Let your jus simmer until it reduces by half, which will take 7-8 minutes.

With about a minute to go add the vegan butter, and salt and pepper to season and stir.

Remove the rosemary sprig and serve warm with the lion’s mane mushroom steak tips, or leave on the stove until you’re ready to serve (just make sure the heat is either very low or off).