Roast Beef Brisket & Truffle Parmesan Fries

• Meanwhile, cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

• While the fries are baking, trim baby broccoli (halve any thick stems lengthways) and asparagus. Finely chop garlic. • Zest lemon to get a good pinch and slice into wedges. Thinly slice brown onion. Roughly chop roast almonds. • Crush black peppercorns in their sachet with a rolling pin (or use a mortar and pestle).

• When the brisket has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook baby broccoli and asparagus with a splash of water until tender, 5-6 minutes. • Add garlic and lemon zest and cook until fragrant, 1 minute. • Squeeze over lemon juice and season with pepper. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion until tender, 4-5 minutes. • Add light cooking cream and crushed peppercorns. Cook, stirring, until heated through and peppercorn flavour is infused, 3 minutes.