• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter and milk and season to taste with salt and pepper. Mash until smooth. Cover to keep warm. 

TIP: Save time and get more fibre by leaving the potato unpeeled. 
Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, trim baby broccoli, and halve lengthways.
• Add baby broccoli, trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave veggies on high until just tender, 2-4 minutes.
• Drain veggies, then return to the bowl, season to taste, drizzle with olive oil and cover to keep warm. 

Little cooks: Use oven mitts to help steam the veggies under adult supervision. Be careful, the bowl can get hot! 

• While veggies are steaming, in a large frying pan, heat a drizzle of olive oil over high heat.

• When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes.

• Reduce heat to medium, return all beef to pan, stir in thickened cream, Dijon mustard, the salt and cracked black pepper, tossing beef to coat, 1 minute.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide mash, steamed greens and creamy mustard beef between plates. Spoon over any remaining sauce from pan. Enjoy!

If you've added a fancify bundle, sprinkle over Parmesan cheese and flaked almonds. Cut lemon into wedges, add a generous squeeze of lemon juice and serve with any remaining lemon wedges.