Method

• Beef Method: Turn the slow cooker on low
• Roughly chop the onion and the garlic
• Heat a pan on high heat and add a drizzle of olive oil
• Season the brisket with salt and pepper and then sear in the hot pan, colouring on both sides
• Remove the brisket and place in the slow cooker
• Add to the pan a little more oil and then the onion and the garlic
• Cook for a minute before adding the tomato paste, beef stock and red wine
• Once the liquid is simmering pour over the brisket in the slow cooker
• Cook the brisket until it comes apart easily with a fork
• Strain the liquid and discard the onion
• Put the meat back into the sauce, check seasoning and add more salt and pepper if needed
• Pickled Red Onions Method: Finely slice the red onions
• Put the vinegars, salt and sugar in a pot and bring to a simmer
• Remove from the heat and add the allspice before pouring over the sliced red onions
• Allow the onions to cool before keeping in a container in the fridge for up to a month
• Roasted Squash Method: Preheat the oven to 200 degrees
• Cut the squash into pieces, remove the skin and the seeds
• Crush the coriander seeds and finely chop the garlic
• Drizzle olive oil over the squash and season generously with salt and pepper
• Add the rosemary and coriander and mix thoroughly to evenly coat
• Spread the squash over a baking tray and roast for approx
• 15-20mins until tender
• Basil Cream Method: Chop the basil and mix through the sour cream
• Season with salt and pepper