Luxe Beef Brisket & Three-Cheese Pasta Bake

• Meanwhile, half-fill a large saucepan with boiling 
water and add a generous pinch of salt.
• Cook orecchiette over hight heat until ‘al dente’,  
11 minutes.
• Reserve some pasta water (see ingredients), drain 
and set aside.
• Meanwhile, finely chop garlic. 

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

• Return saucepan to medium heat with a drizzle of 
olive oil and the butter. 
• Cook garlic until fragrant, 1 minute.
• Stir in light cooking cream, stock concentrate and 
the reserved pasta water until combined,  1-2 minutes.
• Add cream cheese and Parmesan cheese, then 
return cooked orecchiette to the pan. 
• Stir until cheese is starting to melt, 1-2 minutes.
• Season to taste with pepper. 

• Transfer pasta mixture to a second baking dish. 
Sprinkle with Cheddar cheese.
• Bake until cheese is melted and golden on top,  
5-8 minutes.
• Drizzle with some truffle oil (if using). 

TIP: Truffle oil has a strong flavour - add less if desired! 

• Meanwhile, halve snacking tomatoes. 
• Roughly chop cucumber.
• In a medium bowl, combine tomato, cucumber, 
rocket leaves and a drizzle of vinegar and olive oil.
• Season to taste with salt and pepper.