Ssamjang-Glazed Beef Brisket

While the rice is cooking, remove the slow-cooked beef brisket from the packaging and place in a medium baking dish. Pour the liquid from the packaging over the beef. Tightly cover with foil and bake for 12 minutes. Turn the beef, then top with the ssamjang paste and Korean sauce. Cover with foil and continue roasting until browned and heated through, 12-13 minutes.

While the brisket is cooking, drain the sweetcorn. Thinly slice the spring onion. Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon and sweetcorn, breaking up the bacon with a spoon, until browned, 4-5 minutes. Add the longlife cream (see ingredients), grated Parmesan cheese, soy sauce and 1/2 the spring onion and cook until slightly reduced, 1-2 minutes. Transfer to a small baking dish. Sprinkle with the panko breadcrumbs (see ingredients) and bake until golden, 8-10 minutes.

While the bacon and corn are cooking, cut the Asian greens into thirds. Thinly slice the long green chilli (if using). Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the Asian greens until just wilted, 2-3 minutes. Add the chilli and remaining garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a serving plate.