2. Heat frypan over medium-high heat with 3 tbsp oil. Halve button mushrooms and thickly slice field mushrooms. Add to pan along with 1 tsp dried thyme. Cook for 3-4 minutes until browned but still firm. Remove from pan and set aside.
3. Add 2 tbsp oil to pan. Slice leek and carrots. Add to pan to cook for 3-4 minutes until softened. Stir in 2 tbsp flour, tomato paste, 1 crumbled stock cube and add bay leaf. Pour in 1L water and simmer, covered, for 15 minutes until thickened.
4. Slice the scallopini into thin strips. Stir through stew to cook for 2-3 minutes. Return mushrooms to pan and stir to heat through. Season to taste with salt and pepper.
5. Divide millet evenly among bowls. Top with bourguignon. Slice sugar snap peas lengthways and scatter over top.
Use a good beef stock cube or liquid to enhance the flavour.
If you prefer to keep this dish gluten free, use cornflour or tapioca flour to thicken the sauce.
Button mushrooms 200g
Field mushrooms 3
Tomato paste 1/2 tub (70g)
Bay leaf 1
Beef scallopini 10-pack
Sugar snap peas 1/2 punnet (125g)
From your pantry:
oil (for cooking), salt, pepper, flour (of choice), stock cubes (2 of choice), dried thyme