• Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. • In a baking dish, place slow-cooked beef brisket. Pour liquid from packaging over the beef. Cover tightly with foil and bake for 12 minutes. • Turn beef, then add BBQ sauce and re-cover with foil. Bake until heated through and liquid has slightly reduced, a further 12 minutes.

• While the beef is baking, cook orecchiette in the saucepan with boiling water, over high heat, until ‘al dente’, 8 minutes. • Drain pasta, then transfer to a second baking dish. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, finely chop garlic. Roughly chop parsley (see ingredients). Grate carrot (see ingredients). Slice kernels off corn cob. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return the frying pan to medium heat with the butter, garlic and a drizzle of olive oil. Cook until fragrant, 1 minute. • Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Slowly whisk in the milk until smooth. • Add cream (see ingredients), chicken-style stock powder and half the grated Parmesan cheese. Cook until slightly thickened, 2-3 minutes. Season with pepper. • Pour cream sauce over orecchiette, evenly sprinkle over remaining Parmesan cheese and bake until golden and bubbling, 8-10 minutes.

• While the pasta is baking, add shredded cabbage mix to the charred corn, along with carrot, parsley and a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then toss to combine.

• Slice Texan-style BBQ beef brisket. • Bring everything to the table to serve. Help yourself to beef brisket, cheesy orecchiette and charred corn slaw. Enjoy!