'Salt Beef' Brisket Bagel With Fries And Mustard Seed Gem Salad

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

Cut your potatoes (skins on) into fries

Add the fries to a baking paper-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp

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

Add your bay leaf[ves], half your yellow mustard seeds, half your honey, half your red wine vinegar (you'll use the rest later!) and a generous pinch of salt and pepper – this is your quick brine

Cover with tin foil and put the dish in the oven for 25 min – this is your 'salt beef' brisket

While everything is in the oven, peel lengths off your cucumber until you end up with a pile of cucumber ribbons

Slice the remaining cucumber finely

Add the cucumber ribbons to a large bowl with the remaining red wine vinegar, remaining mustard seeds and a pinch of salt – this is your quick-pickled cucumber

Wash, then remove leaves from your lettuce, pat it dry with kitchen paper and set aside

Chop the inner core[s] into quarters, lengthways

Combine your mustard ketchup and mayo in a small bowl – this is your mustard ketchup mayo

Slice your bagel[s] in half and place in the toaster for 1-2 min or until warmed through

When everything is nearly ready, remove the cucumber ribbons from the bowl and squeeze as much liquid out of them as possible – this is your pickled cucumber

Reserve the bowl with the pickling liquid and add the remaining honey with a generous drizzle of olive oil and a generous pinch of salt and pepper, then whisk – this is your mustard seed pickle dressing

Add all the lettuce to the dressing with the sliced cucumber and toss – this is your mustard seed gem salad

Remove the 'salt beef' brisket from the quick brine and slice finely on a clean chopping board, spooning a little of the brine over the meat