Dad's BBQ Beef Brisket Feast

• While the beef is baking, cook fusilli in the saucepan with boiling water, over high heat, until ‘al dente’, 12 minutes.
• Drain fusilli, then transfer to a second baking dish.

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

• While the pasta is cooking, finely chop garlic. Roughly chop parsley. Grate carrot (see ingredients).
• Drain sweetcorn.
• Grate Totara Tasty Cheddar (see ingredients).
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• Return the frying pan to medium heat with a drizzle of olive oil. Add the butter and garlic and 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, chicken-style stock powder and grated Parmesan cheese. Cook until slightly thickened, 2-3 minutes. Season to taste with
pepper.
• Pour cream sauce over baking dish with fusilli, then sprinkle Cheddar evenly over the top. Bake until golden and bubbling, 8-10 minutes.

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