Ultimate Beef Brisket & Cheats 'Mac' & Cheese for Dinner

• While the beef is roasting, pour boiling 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 stock 
concentrate. Cook, stirring, until slightly 
thickened, 2-3 minutes. 
• Remove from heat, then stir in Parmesan cheese
until combined. Season with a good pinch of salt
and pepper.
• Pour cream sauce over pasta 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!