Ultimate Beef Brisket & Cheats 'Mac' & Cheese

• While the beef is roasting, pour boiled water into a large saucepan over high heat with a pinch of salt.

• Cook orecchiette in boiling water until ‘al dente’, 11 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.

• Thinly slice apple into sticks.

• Roughly chop baby spinach leaves.

• Thinly slice spring onion.

• Heat a large frying pan over 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 light cooking cream and chicken-style stock powder. Cook, stirring, until slightly thickened, 2-3 minutes.

 • Remove from heat and stir in Parmesan cheese until combined. Season with a good pinch of salt and pepper.

• Pour cream sauce over fusilli and stir to combine. Evenly sprinkle with Cheddar cheese and bake until golden and bubbling, 8-10 minutes.

• While the pasta is baking, in a large bowl, combine slaw mix, apple, baby spinach leaves and mustard cider dressing. Season to taste.

Little cooks: Take the lead by tossing the slaw!