Beef Brisket & Red Wine Spaghetti

• Meanwhile, boil the kettle. • Thinly slice radish. Roughly chop roasted almonds. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook spaghetti, uncovered, over high heat, until 'al dente', 10 minutes. • Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Drain spaghetti.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• When the beef has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion & garlic paste, until fragrant, 1-2 minutes. • Add tomato paste and herb & mushroom seasoning and cook until fragrant, 1 minute. Season with pepper.

TIP: Cover the pan with a lid if the onion & garlic paste starts to spatter!

• Reduce heat of frying pan to medium, then add red wine jus and reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, then add cooked spaghetti, baby spinach leaves and the butter. Stir to combine.

TIP: Add a splash more pasta water if the sauce mixture looks too thick.

• When the beef is done, remove from oven and shred beef in the baking dish with two forks. Add shredded beef to the frying pan and stir to combine. Season with pepper. • In a large bowl, combine mixed salad leaves, radish, almonds and a drizzle of red wine vinegar and olive oil. Season to taste.