• 600g baby potatoes, quartered (see tip)
• 1 brown onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 24.40 gm Worcestershire sauce
• 125ml (1/2 cup) Chicken Style Liquid Stock
• 200g button mushrooms, thickly sliced
• Chopped fresh continental parsley leaves, to serve