• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef. • 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. • Meanwhile, half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain rice and set aside.

• While the rice is cooking, drain the sweetcorn. Thinly slice radish. Roughly chop baby spinach leaves. • In a medium bowl, combine corn, radish, baby spinach and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a second medium bowl, combine gravy granules, mild chipotle sauce and some boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

• Slice beef brisket. • Divide rice, Mexican beef brisket and corn salsa between plates. • Pour chipotle gravy over beef to serve. Enjoy!