Texan-Style BBQ Beef Brisket Feast

• While the beef is baking, cook fusilli (see ingredients) in the saucepan with boiling water, over high heat, until ‘al dente’, 10 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 leaves. Grate carrot (see ingredients). Drain the sweetcorn. • 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 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 pasta, 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.