• Preheat oven to 240°C/220°C fan-forced. • In a medium baking dish, place slow-cooked beef brisket (discarding liquid from packaging). • Cover with foil and roast for 15 minutes. TIP: Divide beef brisket between two baking dishes if your dish is getting crowded.

• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain sweetcorn. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

• When rice has 10 minutes remaining, thinly slice cucumber into half-moons. Roughly chop tomato. • When brisket is done, remove from oven. • Uncover, sprinkle with mild Caribbean jerk seasoning, stir in coconut milk and remaining garlic paste, gently turn beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.

• Shred brisket in baking dish using 2 forks. • Divide corn rice between bowls. • Top with coconut jerk beef brisket and cherry tomato salad. • Tear over coriander to serve. Enjoy!