Tom Kerridge served up a tasty slow-cooked beef brisket with coleslaw for Sunday lunch on This Morning.

The ingredients are: 2kg boned and rolled beef brisket joint, 10 small baking potatoes, washed but not peeled and Sea salt and freshly ground black pepper.

For the dry rub: 1 ½ tbsp hot smoked paprika, 2 tbsp ground cumin, 2 tbsp ground coriander and 1 tbsp dried thyme.

For the sauce: 200ml apple cider vinegar, 100ml maple syrup, 200ml ale, 150ml tomato ketchup, 300ml beef stock, 2 tbsp Dijon mustard and 1 tbsp Worcestershire sauce.

For the coleslaw: ½ red cabbage, sliced (300g), ½ white cabbage, sliced (300g), 1 large red onion, sliced, 100g pickled chillies, chopped, 1 tsp salt, 3 tbsp Greek yoghurt (0% fat), 3 tbsp reduced-fat mayonnaise and 3 tbsp roughly chopped parsley.

See Tom’s recipes in his book titled: Tom Kerridge’s Fresh Start: Kick start your new year. Eat well every day available from Amazon now.