• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place slow-cooked beef brisket in a baking dish. Pour liquid from 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, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter, milk and grated Parmesan cheese to the potato. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Cut lemon into wedges. Halve any thicker stalks of baby broccoli lengthways. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. • Remove pan from heat and add a generous squeeze of lemon juice. Season to taste.

• Meanwhile, pour red wine jus into a small microwave-safe bowl. Microwave in 30 second bursts until warmed through. Season to taste.

• Slice slow-cooked beef brisket. Divide beef brisket, Parmesan mash and lemony baby broccoli between plates. • Tear over parsley leaves. Garnish baby broccoli with toasted almonds. • Serve with red wine jus and remaining lemon wedges. Enjoy!