• Preheat oven to 240°C/220°C fan-forced. • Grate the carrot (see ingredients). Thinly slice cucumber into sticks. Thinly slice spring onion. • In a small bowl, combine mayonnaise and sriracha. Set aside. Little cooks: Take charge by combining the mayo and sriracha!

• Place slow-cooked beef brisket in a baking dish, and pour over liquid from the packaging. Season with sweet soy seasoning and a drizzle of olive oil. • Cover tightly with foil and bake for 12 minutes. Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes. • Remove from oven and glaze with the honey and soy sauce.

• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of vinegar and sesame oil in a second medium bowl. Season with salt and pepper. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Spread some sriracha mayo over each tortilla, then top with some Asian slaw, pea pods and sticky sweet-soy beef. • Top with spring onion. Serve with any remaining sriracha mayo. Enjoy!