• Preheat oven to 240°C/220°C fan-forced. Finely chop carrot and brown onion (see ingredients). • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with two forks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until tender, 4-5 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute. • Add shredded brisket, passata, chicken stock pot and the water. Reduce heat to medium, and simmer until slightly thickened, 2-4 minutes.

• While the sauce is simmering, in a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in light cooking cream and the milk until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in Parmesan cheese. Season to taste.

• Spoon roughly a quarter of the beef filling into a baking dish, then top with a fresh lasagne sheet. • Repeat with remaining filling and lasagne sheets. Finish with a final lasagne sheet, then pour over the white sauce. • Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes.

• Meanwhile, thinly slice pear into wedges. • In a large bowl, combine rocket leaves, pear and a drizzle of vinegar and olive oil. Season. • Sprinkle with flaked almonds.

• Divide beef brisket lasagne between plates. • Serve with rocket, pear and almond salad. Enjoy!