Creamy Leek & Mushroom Ragù with Garlic Potatoes & Salsa Verde

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to a rolling boil on high heat.
2. Slice potatoes into 1cm thick rounds and toss on a lined oven tray with oil and garlic salt measure. Spread in a single layer and season with pepper. Roast on upper oven rack for about 25 minutes, until golden and tender.
3. Thinly slice mushrooms, slice leek into rounds and drain and rinse lentils and set aside separately.
4. Heat oil in a medium, deep frypan on high heat. Cook mushrooms and leek with a pinch of salt for 5-6 minutes, tossing occasionally, until softened. Add Italian spices and cook for a further 30 seconds, stirring, until fragrant.
5. Add lentils, water measure and mustard to pan and bring to a simmer. Reduce heat to medium and simmer for a further 2-3 minutes, until liquid has reduced by half. Remove from heat, stir through sour cream and season to taste with salt. Cover and keep warm.
6. Cut broccoli into small florets and add to boiling water and cook for about 3 minutes, until bright green and tender. Drain well and return to pot. Season with salt and pepper.
7. Pick parsley leaves and set aside for serving.
8. Potatoes, ragù and broccoli topped with salsa verde and parsley.