Creamed swede mash is great for soaking up the honeyed pan juices. Peel and chop potatoes and swede into chunky cubes. Cover with salted boiling water and simmer for 15-20 mins, till the veg is tender. Drain. Add a large knob of butter and a splash of cream. Grate in a generous amount of nutmeg. Mash together. Taste and adjust the seasoning.

Cider braised cabbage will be a perfect accompaniment to the tender brisket. Peel and thinly slice 2 onions. Fry in a large knob of butter for 10 mins till tender. Add 2 tbsp brown sugar and 2 tbsp cider vinegar. Bubble for a couple of mins. Stir in 250ml cider, 1 cinnamon stick, a bay leaf and plenty of seasoning. Slice the cabbage into 8 wedges and arrange in a single layer in a baking dish. Pour over the onions and spiced cider. Cover with foil and roast in a preheated oven (180C/Gas 4) for 45 mins till the cabbage is tender.