Si and Dave serves up pot roast beef brisket on their Best of British foods series.

The Bikers says: “Choose a well-marbled piece of brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just served them topped with soured cream and apple sauce.”

The ingredients are: 1.2kg well-marbled beef brisket, rolled and tied, 1 tsp flaked sea salt, plus extra to season, freshly ground black pepper, 4-5 tbsp sunflower oil, 4 onions, 3 sprigs bushy thyme, 1 large bay leaf, 2 tbsp tomato purée, 500ml hot beef stock, made with 1 beef stock cube, 200ml red wine, 4 large carrots, cut into 3cm chunks and 6 celery sticks, trimmed and cut into 4cm lengths.