Fragrant Thai-Style Spicy Beef Brisket Salad With Crispy Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

After 15 min, remove the pot from the heat and keep covered for a further 5 min

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

After the 5 min, transfer the cooked rice to a plate and spread it out flat to help it cool down

Boil half a kettle

Meanwhile, chop your cherry tomatoes in half

Peel and slice your shallot[s] finely and trim, then slice your spring onion[s]

Peel and grate your garlic

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the halved cherry tomatoes to a medium bowl with the sliced shallot, chilli flakes (can't handle the heat? Go easy!) and 1/3 of the grated garlic

Add 2 tbsp [2 1/2 tbsp] [3 tbsp] boiled water with a pinch of salt and set aside – these are your marinated tomatoes

Chop the cucumber into rounds on the diagonal, then into matchsticks

Strip your mint leaves from their stems and chop them finely, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Chop your coriander roughly, including the stalks

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Remove the slow cooked beef brisket joint from its packet and tear medium-sized pieces into the pan with half of the juices from the brisket packet, discard the remaining

Add the remaining grated garlic with a pinch of sugar and salt

Cook for 4-5 min or until slightly charred and crispy

Tip: Watch it like a hawk to make sure it doesn't burn!

Remove the brisket from the pan and set aside, reserve the pan

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil, the cooled rice and half your soy sauce, then cook for 4-5 min or until crispy

In a small bowl, combine the juice of the lime, your fish sauce, toasted sesame oil and remaining soy sauce with 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your fish sauce & lime dressing