5 fast dinners

Vegetable fricassee

Serves 4, Prep 5mins, Cook 10 mins

1tbsp olive oil
450g/1lb mushrooms, thickly sliced
2 courgettes, thinly sliced
2tbsp wholegrain mustard
1tsp vegetable stock powder (or half a stock cube) dissolved in 5tbsp boiling water
142ml tub single cream
Small bunch flat leaf parsley, chopped

Heat olive oil in a large frying pan, add mushrooms and courgettes and cook over a medium-high heat for about 5minutes until softened, stirring occasionally. Add stock and mustard and increase the heat, cook for a few minutes until the liquid has bubbled away. Stir in the cream and parsley, season with salt and black pepper and simmer for 2 minutes before serving with rice or a jacket potato.