On Thursday’s Morning Focus, Alan Morrissey was joined by Chef Martyn Whyte.

This week, Martyn shared a delicious recipe for a beef brisket.

Ingredients:

1kg side of brisket

100g brown sugar

20g Cajun spice, paprika, chili powder, garlic powder

100g wild garlic

250ml olive oil

50g pine nuts

50g Parmesan

10g honey

10g mustard

25ml rapeseed oil

10ml white wine vinegar

½ cup self raising flour

½ cup Greek yoghurt

Pinch of salt

Method:

Combine the sugar, Cajun, paprika, chili powder, garlic and apply to the brisket on both sides. Place in an oven dish with a lid and roast in an oven for 12 hours at 90 degrees. For the last 30 minutes take off the lid.

Blend the wild garlic, pine nuts, Parmesan and olive oil together for the pesto, season with salt for taste.

Mix the honey, white wine vinegar, rapeseed oil and mustard together for the dressing.

For the flatbread, Mix together the flour and yogurt so they come together, knead for a minute. Form a ball shape and cut into desired sizes.

With this recipe you will get 4 small size flat breads or 2 larger size flat breads.

Place in a heated frying pan, no oil needed and cook on both sides for about 2/3 minutes on each side.

Slice the brisket length ways to get nice slices, arrange at the bottom of the flatbread, top with mixed leafs, wild garlic pesto and some of the salad dressing.