• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. Pour liquid from packaging over the beef. Turn beef to coat. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, sprinkle over Nan's special seasoning, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.

• While the beef is roasting, cut pumpkin and potato into bite-sized chunks. • Pick and finely chop rosemary. • Place rosemary, pumpkin and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer!

• Meanwhile, trim green beans. Roughly chop silverbeet. • Finely chop garlic.

• When veggies have 10 minutes remaining, boil the kettle. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook green beans and diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add garlic and baby spinach leaves and cook, until fragrant and wilted, 1 minute. Season to taste.

• In a medium bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and brisket juices, whisking, until smooth, 1 minute.

• Slice beef. • Divide roast beef, garlic-bacon greens, pumpkin and potato between plates. • Pour over gravy to serve. Enjoy!