Sticky Beef Brisket & Onion Rings

• Meanwhile, place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef. Pour over onion chutney and the balsamic vinegar. Stir to combine. • Cover tightly with foil and bake until heated through and liquid has slightly reduced, 20 minutes.

• Slice onion (see ingredients) into 1cm-thick rounds, then separate into rings. Roughly chop baby leaves. Drain sweetcorn. • In a medium bowl, combine the plain flour and a generous pinch of salt and pepper. Add onion and toss to coat. • Heat a large frying pan over high heat. Cook sweetcorn 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 frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, shake off excess flour and cook onion (in batches), turning occasionally, until golden, 5-7 minutes. Transfer to paper towel-lined plate.

• Meanwhile, to the bowl with the corn, add shredded cabbage mix, baby leaves, garlic aioli and a drizzle of white wine vinegar. Toss to combine and season to taste.