Beef Brisket & Horseradish Cream With Herby Smash Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Meanwhile, combine your horseradish and crème fraîche – this is your horseradish cream

Transfer your slow cooked beef brisket and any juices to an oven-proof dish

Cover with tin foil and put the dish in the oven for an initial 20 min

Once the potatoes are tender, add your rosemary & mint paste with a pinch of salt and toss

Add the coated potatoes to one side of a non-stick baking paper-lined baking tray (or two!)

Crush them with the base of a mug to flatten them and drizzle with olive oil

Put the tray[s] in the oven for an initial 15 min or until starting to crisp

Boil a little water in a kettle

One the potatoes have had an initial 15 min, add your Tenderstem broccoli to a large piece of tin foil (or two!) with a large splash of boiled water and a small pinch of salt

Scrunch the foil around the Tenderstem broccoli to form a tightly sealed parcel[s]

Tip: Cooking for 3 or more? Make 2 separate parcels!

Remove the tray[s] with the potatoes from the oven and add the foil parcel[s] to the other side

Return the tray[s] to the oven for 10-12 min or until the Tenderstem broccoli is tender and the potatoes are crispy – these are your herby smash potatoes and roasted broccoli

Once the beef has had an initial 20 min, remove the dish from the oven and discard the tin foil

Return the dish to the oven for 8-10 min further – this is your brisket

Boil half a kettle

Once the beef is cooked, shred it apart, using two forks – this is your pulled beef brisket

Combine your gravy base with 100ml [150ml] [200ml] boiled water, then put the gravy mix in the microwave and cook for 1 min or until thickened

Give everything a good mix up (careful it may be hot!) – this is your gravy