Sticky Beef Brisket & Creamy Garlic Sauce

• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and light sour cream to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• While potatoes are cooking trim ends of asparagus. • Trim baby broccoli and halve lengthways. • Finely chop garlic.

• When brisket has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over a high heat. • Cook asparagus and baby broccoli until tender, 5-6 minutes. Season. Transfer to serving plates, season and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to a medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Stir in thickened cream and chicken-style stock powder (see ingredients). Simmer until thickened, 1-2 minutes. Season with pepper.