- 500g carrots
- 1kg potatoes
- 1 broccoli
- 1 red cabbage
While you brisket braises in the oven, slow cook some red cabbage with Bramley apples on the hob. Shred a red cabbage and layer it in a heavy-based pan with sliced shallots, peeled and diced Bramley apples and some crushed juniper berries. Add 2 tbsp vinegar and 2 tbsp sugar, cover and cook for 1 hr till tender.
Hasselback potatoes look amazing but are secretly easy to do. Simply scrub potatoes and make small, evenly spaced slices all along the potato, cutting down into two-thirds of the potato so they still hold together. Drizzle with oil, season and roast at 180C/Fan 160C/Gas 4 for around 40-45 mins till golden and crisp.