Back to the practical!

This recipe uses the same principle and marinade as the pulled chicken. When it's slow cooked it doesn't look particularly inviting – however brisket cooked this way holds its form and so can be sliced very thinly and immersed in the marinade.

It takes minutes to prep :

Slow cooked brisket

1 flat piece of brisket – size to suit your needs – cut it in half

if it's too large for the slow cooker

2 tbsp Worcester sauce

½ tsp chilli

pinch of cayenne

250ml tomato ketchup

2 tbsp Dijon mustard

2 tsps lemon juice

1 garlic clove, crushed or 1 tsp garlic paste

125ml maple syrup

Place the brisket in a slow cooker – low setting. Place the remaining ingredients in a bowl and mix, by hand, until well blended.

Pour over the brisket and cook for 6 hours. Lift out the brisket and slice thinly, cover with the sauce. Serve immediately or is just as good cold.

Here's what it looks like served on a bed of rice :

I don't expect that the impoverished student will be able to afford a piece of brisket but, if your idea is to supplement from home you have two options – cook it and freeze it in portions, ready for delivery or, if you want to encourage the DIY student cooking approach then you could take the brisket when you visit along with the ingredients for the marinade.

Speaking of freezing – the bowl pictured was frozen and defrosted, so I can assure you it works well. I would recommend that if you are freezing portions then it's best to freeze before slicing but in reality it probably won't last long enough!

What to serve with the brisket?

Check out the Stromboli recipe – use the sliced brisket as an alternative topping. If speed is required then cheat big style and top a shop bought pizza base, spread with tomato paste, add a generous layer of sliced brisket, drizzle with the marinade and top with mozzarella.

It would be really good in a wrap with whatever bits and pieces are in the fridge – students please note - check use-by dates! One staple I have in my own store cupboard is a jar of sliced black olives. I appreciate they aren't everyone's bag but they are versatile and tasty, don't take up space – remember though that the student will need to “fridge” once opened.

Finally, what a sandwich it would make – complete with a drizzle of the marinade!