• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • 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, trim green tops from baby rainbow carrots, then scrub them clean (halve any thick carrots lengthways). • Place carrots on a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 15-20 minutes.

• Meanwhile, peel Moemoe potato and cut into large chunks. Crush garlic with flat side of a knife and peel. • Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 17-20 minutes. • Drain, then return potato and garlic to the pan. • Add grated Parmesan cheese, butter (for the mash) and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.

• Cut lemon into wedges. Roughly chop walnuts. • In a small heatproof bowl, add butter (for the veggies) and microwave in 10 second bursts until melted.

• When the carrots have 5 minutes remaining, add walnuts, the honey, melted butter and a squeeze of lemon juice to the oven tray. Gently toss carrots to combine, then continue roasting until tender and caramelised. • Meanwhile, pour red wine jus into the small heatproof bowl. Microwave in 30 second bursts until warmed through.

• Slice slow-cooked beef brisket. Divide beef brisket, Parmesan mash and honey-nut rainbow carrots between plates. • Tear over parsley leaves. Serve with red wine jus and remaining lemon wedges. Enjoy!